by Farmer Annie
Skin on delicata squash is edible (and a bit crunchy when baked, softer when boiled).
This recipe also works well with any variety of squashes.


  • 1 Delicata Winter Squash
  • Olive oil – 1 Teaspoon
  • 2 tablespoons of butter
  • pinch of salt and pepper

Wash Squash until clean. Dry squash with a towel and set aside. Cover baking sheet with foil. Place 1 teaspoon of Olive oil in your hands (already washed, clean, and dry hands – please). Rub squash with oily hands until very lightly coated. Place squash on foil lined baking sheet. DO NOT Peel, Puncture or Poke your squash. Bake at 350┬░ until squash is fragrant and dents with a wooden spoon handle, approximately 45 minutes to an hour (depending on the size of your squash). Squash will usually brown slightly.

Remove from oven, cut squash in 1/2 lengthwise (watch out for steam). Scoop out seeds and goo from each side, discard goo (seeds are edible). Add 1 tablespoon of butter to each side and poke each inside of squash with a fork to absorb the butter. Wait 5 minutes. Cut squash into pieces and serve.