Do you really not peel delicata squash before roasting?

Really. Delicata skin is thin and tender, and it turns supple with crisped edges in a hot oven, unlike the thick rind of butternut or acorn squash. Just scrub the squash well and dry it thoroughly before slicing, since the skin stays on and surface water fights browning.

How do I pick a ripe delicata squash at the store?

Choose one that is deep yellow with green stripes, hard enough to resist a fingernail, and heavy for its size. Avoid soft spots or mold near the stem. Whole delicata keeps three to four weeks in a cool, dry spot, so you can buy it well before Thanksgiving.

Can I roast delicata squash ahead of time for Thanksgiving?

Yes, and this recipe is built for it. Roast the crescents fully in the morning, refrigerate them on the pan, then re-crisp them at 400 degrees for 8 to 10 minutes while the turkey rests. Add the crispy sage and pepitas only at serving so they stay crunchy.

Why did my delicata squash come out pale and soggy?

The pan was crowded, so the squash steamed instead of roasting. Spread the pieces in a single layer with gaps between them, use two pans if needed, dry the squash well after washing, and let the first 15 minutes pass without moving the pieces so the crust can form.

Can I make roasted delicata squash in the air fryer?

Yes. Toss the crescents exactly as written and cook them in two uncrowded batches at 400 degrees for 10 to 12 minutes, shaking the basket once halfway. The edges caramelize a little faster than in the oven, so start checking at 9 minutes.

Roasted Delicata Squash with Maple and Crispy Sage

Ingredients

Scale

3 medium delicata squash, about 2 1/2 pounds total
2 tablespoons olive oil, divided
2 tablespoons pure maple syrup
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
12 fresh sage leaves, whole, plus 1 tablespoon chopped fresh sage
2 tablespoons pepitas (pumpkin seeds)
Flaky sea salt, for finishing

Cook Mode Prevent your screen from going dark

Instructions

Heat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a large rimmed sheet pan with parchment paper, or use two pans if the pieces will not fit in one uncrowded layer.
Scrub the squash and pat them dry. Trim off the ends, halve each squash lengthwise, and scoop out the seeds with a spoon.
Slice the halves crosswise into half moons about 1/2 inch thick, keeping the pieces as even as you can so they finish together.
In a large bowl, toss the squash with 1 1/2 tablespoons of the olive oil, the maple syrup, fine salt, pepper, cinnamon and the chopped sage until every piece glistens.
Spread the squash on the pan in a single layer with space between the pieces, flat sides down where they fall that way. Roast for 15 minutes without touching them.
Flip each piece with tongs or a thin spatula. Roast 10 to 15 minutes more, until the edges are deeply golden and a knife slides into the thickest piece without resistance.
While the squash finishes, heat the remaining 1/2 tablespoon of oil in a small skillet over medium heat. Fry the whole sage leaves for 20 to 30 seconds, until crisp and bright green, then drain them on a paper towel with a pinch of salt.
Toast the pepitas in the same dry skillet for 1 to 2 minutes, shaking the pan, until they puff and pop.
Pile the squash onto a warm platter. Drizzle over any pan juices, scatter the pepitas and crispy sage on top, finish with flaky salt, and serve warm.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 30 minutes