Roasted Delicata Squash & Seeds

Today I roasted a Delicata squash and the seeds. It was so delicious!

I went years not eating seasonal vegetables like squash and sweet potatoes, thinking I wouldn't enjoy them. Now I can't get enough! They are so flavorful and with a pinch of salt and a drizzle of olive oil, the taste is heightened to new levels. I definitely recommend roasting your own different types of pumpkins, squash, and gourds.

Here is sort of an easy step-by-step guide for beginners, like I was, on how to properly roast a squash... and save the seeds too!


1 delicata squash
olive oil

  • preheat oven to 425 degrees fahrenheit
  • wash the squash with warm water to remove any dirt
  • slice the squash in half length-wise
  • scoop out the seeds, place them in a bowl with water and set aside
  • cut each delicata half into slices to form 1/2 inch moon-shaped pieces 
  • arrange on a baking sheet in a single layer
  • drizzle olive oil and sprinkle salt evenly to coat the slices 
  • place in oven and roast for 10 minutes
  • flip over each piece with a spatula to ensure even roasting
  • continue to roast, turning the squash every 8-10 minutes until both sides are golden brown (about 25-30 minutes)
  • remove from oven to cool
  • add more salt if necessary

now for the seeds...
  • reduce your oven to 275 degrees fahrenheit
  • strain your seeds and rinse to remove any excess, then pat them dry
  • boil your seeds in a pot on the stove, adding just enough water to cover (and a pinch of salt)
  • reduce to a simmer for 5 minutes
  • remove from pot and strain once more
  • pour the seeds onto a baking sheet
  • drizzle olive oil ad sprinkle salt to coat the seeds
  • place in oven for 10 minutes
  • using a spatula, move the seeds around to ensure even roasting
  • continue to roast for another 5-8 minutes
  • remove from oven to cool
Let me know if you have any questions! Hope you enjoyed :)


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