Roasted Delicata Squash Wedges

The Waivering Family recipe voted M-V-Potluck dish at the 2013 Willowsford Fall Farm Day


Delicata Squash
Olive Oil
Brown Sugar
Chili Powder
Aleppo Pepper
Mexican Oregano

  1. Preheat oven to 425°F (convection roast if available).
  2. Wash delicata squash, cut off ends and then cut in half, lengthwise.
  3. Scoop out seeds/strings, peel, and then cut into thirds or halves to make wedges.
  4. In a bowl, combine to make slurry/paste: olive oil (4 parts or to taste), brown sugar (2 parts or to taste), chili powder (1 part or to taste), Aleppo pepper – could also use black/crushed red pepper (1 part or to taste), and Mexican oregano – could also use regular oregano (1 part or to taste).
  5. Rub slurry/paste over each piece of squash.
  6. Lay coated squash, inside facing down, on casserole dish/cookie sheet.
  7. Sprinkle with salt and additional Aleppo pepper & Mexican oregano to taste.
  8. Bake for approximately 50 minutes (until golden – but not too brown).
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