Cast-Iron Delicata Squash

When I was at the Farmer’s Market, I was on a serious mission– a squash mission! Do I want kobocha squash? Spaghetti squash? Sweet Dumpling squash? Butternut squash? One of the stands generously had cooked samples of the squash their farm offered. I reached out for the first perfect slice and immediately spit it back out. The rind was rock hard! How was I supposed to know I wasn’t supposed to eat the whole thing?? Annoyed and feeling belittled by a squash, I tried the next kind. It didn’t look like much– pale, speckled rind and orange flesh. I put the whole thing in my mouth expecting to be disappointed, but the opposite happened! My eyes lit up and I started laughing when I realized that the rind AND the flesh were edible. I didn’t even wait to swallow before I was asking the farmers “WHAT KIND OF SQUASH DID I JUST EAT? I’LL BUY TWO!!” The poor farm boy couldn’t explain to me fast enough that they were Delicata squash and that they were known their delicate rind and sweet, tender flesh. I abandoned my squash mission right then and there because I had already found the best squash in the world– Delicata! My Cast-Iron Delicata Squash recipe is very simple because I wanted to be careful not to overcrowd our taste-palate as this squash has a remarkable flavor on its own. It’s easy to make and sure to please. Enjoy!

Cast-Iron Delicata Squash

Total Time: 50 minutes

Cast-Iron Delicata Squash


  • 1 Delicata Squash
  • 1/2 Purple Onion
  • 4-5 Sage Leaves
  • Olive Oil
  • Salt and Pepper


Preheat your oven to 400.

Cut the delicata squash in half lengthwise, then scrape out the guts. Continue to cut little "half moon" slices horizontally (2-3 centimeters thick). Slice half of a purple onion the same way. Toss the squash and onion slices in a bowl with olive oil, salt and pepper. Make sure each slice is evenly coated!

Place the contents into a cast iron skillet with 1/4 cup fresh water. Cover the skillet with a piece of aluminum foil (this will create a steaming effect) and place in the oven for 35 minutes.

Roughly chop the sage leaves. At 35 minutes, remove the foil and add the sage to the top of the cooked squash and onion. Place back in the oven, uncovered, for 5 minutes.

Take out, add more salt and pepper if needed and enjoy!