Delicata Squash’s tiny size makes it perfect for cooking in your little toaster oven. Also known as sweet potato squash, they have a thin skin that’s edible (no peeling!), are easy to slice and cook up quickly. If you’ve never made delicata squash before we’ve got step by step directions and two tasty meatless meal ideas to help you “get your squash on” tonight.
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Once you’ve tried delicata squash, you’ll want to cook All-The-Squashes in your toaster oven. Acorn squash is super easy, spaghetti squash is a bit trickier but so worth it once you dig into your first cheesy pizza spaghetti squash boat.
TOASTER OVEN ROASTED DELICATA SQUASH 101:
Start with adjusting your toaster oven’s cooking rack to the lowest position and preheating to 425F on the “Bake” setting.
You can line your baking sheet with a toaster oven silpat (affiliate link) for easy cleanup or just lightly oil the pan to help prevent the squash from sticking.
We opt to save our silpats for toaster oven cookies and always go with an oiled pan instead. It’s a bit messier but you’ll get more caramelization (brown crispy bits = nuttier flavor) on your roasted squash.
But I’m not coming over to wash your dishes, so do what works best for you.
Next, give your squash a good scrub and rinse in the sink. Dry it really well, water makes squashes slippery and trying to slice a slippery squash is a terrifyingly bad idea.
Now that you’ve scrubbed and dried your squash you’ll need to slice it and scoop out the seeds/guts. Depending on the size of your toaster oven, you may have a few options.
Boats vs. Slices?
If you have a smaller toaster oven, like our little Oster, it’s easiest to make two “boats” with your squash.
To make the boats slice the squash in half lengthwise and scrape out the seeds with a spoon.
With a larger toaster oven, like our Breville Smart Oven Pro (affiliate link), you’ll have enough room to spread out slices of the delicata squash if you want. The slices make a nice addition to any veggie platter and taste great in a cheesy quesadilla (see recipe below).
To make the slices cut the squash in half widthwise, scoop out the seeds with a spoon and slice into ½-inch pieces.
Once you have sliced and seeded your squash, place it on the prepared pan or in a bowl (for the slices) and drizzle with oil. Use your fingers to rub the oil across all of the exposed flesh, then season with salt and pepper.
If you’re cooking the boats place them with the flesh facing the pan and skin facing outward. The slices just need to be in an even layer, otherwise they’ll steam (instead of roast) if they’re overlapping.
Roast the delicata squash at 425 F for 15 to 20 minutes for the slices and 20 to 25 minutes for the boats.
If you’re cooking the slices, halfway into the cook time, flip them with a fork or tongs. You’ll want to be a little careful here, the squash does get delicate during cooking.
Are they ready yet?
- The halves or “boats” will be ready when a fork easily slides into the back of the squash.
- The slices will be ready when they are lightly browned and tender.
There’s no bad way to enjoy your roasted Delicata squash, it’s great in a salad, stuffed with macaroni & cheese or just warm from the oven.
↓WANT MEATLESS MEAL IDEAS? SCROLL DOWN AFTER THE RECIPE↓
Delicata squash is the easiest squash to cook in a toaster oven. Roast sweet and creamy slices or make “boats” for stuffing with your favorite chili or grain salad.
- 1 delicata squash, scrubbed clean and towel dried
- 1 teaspoon olive oil
- salt & pepper
Adjust your toaster oven’s cooking rack to the bottom placement and preheat to 425F on the Bake setting. Lightly oil a roasting pan or line with a toaster oven silpat.
To make boats: Slice squash in half lengthwise and scrape out seeds.
To make slices: Cut the squash in half widthwise, scoop out seeds and slice into ½-inch pieces.
Place squash on the prepared pan and drizzle with oil. Use your hands to rub the oil onto all exposed flesh and sprinkle with salt and pepper. If cooking full halves place them interior side down on the pan.
Roast squash at 425 F until fork tender and caramelized, about 15 minutes for the slices and 20 to 25 mins for the boats.
For the slices, after about 10 minutes of cook time, carefully flip them with a fork to ensure browning on both sides.
The “boats” will be ready when a fork easily slides into the back of the squash.
Nutritional Information is an estimate for a serving of 4.5 ounces of cooked squash.
Delicata Squash and Black Bean Quesadilla
For a fun and spicy fall lunchtime treat, load up two flour tortillas with southwestern seasoned roasted delicata squash slices, hearty black beans, chopped jalapeno and plenty of cheese.
- Little Toaster Ovens: Cook your quesadillas one at a time directly on the toaster oven’s cooking rack.
- Big Toaster Ovens: Your toaster oven’s pizza pan is the perfect quesadilla maker for two! Fill and fold your quesadillas then place them back to back on the pizza pan.
Classic comfort food with a healthy-ish fall twist.
- 1 delicata squash, seeded and sliced into ½-inch rings
- 1 teaspoon and ½ teaspoon olive oil, divided
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- salt & pepper
- 1/2 cup cooked black beans
- 1/4 cup cooked corn kernels
- 1 green onion, thinly sliced
- 2 teaspoons diced jalapeño, ribs and seeds removed
- 2/3 cup shredded cheese (add more if you want it cheesier)
- 2 8-inch flour tortillas
- Oil for brushing
Adjust your toaster oven’s cooking rack to the bottom placement and preheat to 425 F. Oil a metal pizza pan or roasting pan with 1/2 teaspoon of the oil.
Place squash slices in a large bowl and mix with cumin, oregano, garlic powder, salt, pepper and remaining 1 teaspoon oil. Arrange slices in an even layer on the prepared pan.
Cook until softened and browned, about 15 minutes, flipping halfway through cooking.
Remove squash but leave the toaster oven turned on at 425F.
Roughly chop the cooked squash into pieces and add it to a large bowl along with the beans, corn, green onion, and jalapeño.
Lightly brush one side of each tortilla with oil and place them oiled side down on your pizza or roasting pan. Arrange half of the filling on one side of each tortilla, sprinkle each half with the cheese and fold tortillas over the filling, pressing gently.
Cook for 5 to 7 minutes in the toaster oven until the tortilla is crisped and the cheese is melted. Slice and serve warm.
Recipe adapted from Taste of Home
Grain Salad Stuffed Delicata Squash
Use any leftover grains you’ve got (brown rice, quinoa or farro taste great!) to stuff a pair of roasted delicata squash boats. Depending on how big the squash is you’ll either have a healthy dinner for one or a nice side dish for two.
Sweet, tangy and healthy, you can’t go wrong with this stuffed squash.
- 1 delicata squash, washed and dried
- 1 teaspoon olive oil
- Salt and pepper
- 1 cup cooked grains like brown rice, quinoa, barley or farro
- 1 tablespoon chopped dried apricots
- 1 tablespoon crumbled feta cheese
- 1 tablespoon chopped walnuts
- 1/2 cup cooked kidney beans
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons white balsamic vinegar (or regular balsamic vinegar)
- 1/2 teaspoon honey
- 1/2 teaspoon extra virgin olive oil
- salt and pepper to taste
Adjust your toaster oven’s cooking rack to the bottom placement and preheat to 425 F. Lightly oil a roasting pan or line with a toaster oven silpat.
Slice squash in half lengthwise and scrape out the seeds. Rub oil onto all exposed flesh and season with salt and pepper. Add squash halves, interior side down, on the prepared pan.
Roast squash at 425 F for 20 to 25 mins or until a fork easily slides into the back of the squash. Allow squash to cool slightly before stuffing.
While the squash cooks, mix all of the grain salad ingredients together in a medium bowl. Divide salad evenly among the squash boats and enjoy.