Roasted and Stuffed Delicata Squash Rings


Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

The first time we laid eyes on delicata squash was when we were strolling through a farmer’s market in Seattle in late September. The green lines running along the length of the beautiful yellow squash were striking. We assumed it would take a while to cook, as with most other hard squashes. But the farmer reassured us that delicata skin was completely edible when roasted. So, we didn’t have to peel the squash before eating it? We were sold.

When roasted, delicata squash is wonderfully tender, even with the skin on. The skin is so soft when cooked that it provides a perfect balance to the sweet flesh. It’s very easy to enjoy eating the squash on its own, but we love using it as the base for a complete meal. Pairing these squash rings with different meats, vegetables, or whole grains shows the flexibility of this perfect squash.


  • 1 medium delicata squash, seeded and sliced in ½-inch (12-mm) rings
  • 1 tablespoon olive oil
  • Kosher or sea salt and freshly cracked black pepper



  1. Preheat the oven to 450°F (230°C).
  2. Rub the squash rings with the oil and season with salt and pepper to taste. Place them on a sheet pan.
  3. Roast for 10 minutes, flip the rings over, and roast for 5 minutes more, or until tender.
  4. Transfer the rings to a serving platter and spoon the filling of your choice into the centers.