Five-Spice Delicata Squash

Prep: 10 minutes Cook: 45 minutes


By Isa Chandra Moskowitz
Delicata is the golden child of squash; it’s tender, sweet, creamy, and best of all, you don’t have to peel it; you can eat the skin. I’ve been using this water bath/tinfoil method to cook delicata for as long as I can remember...way before the internet told us how to cook things. I think it brings out the most flavor without adding a ton of (vegan) butter. Five-spice is a perfect blend for squash; star anise, cinnamon and uh, three other spices, I suppose. It just brings out the best.


  • 2 average-size delicate squash
  • 4 tsp pure maple syrup
  • 1 tsp Chinese five-spice powder
  • 1 tsp salt (optional)


Preheat the oven to 425 degrees F. Fill an 8 by 13-inch baking pan with about 1 1/2 inches of water. Slice squash in half length wise and remove seeds. Place the squashes in the water, cut side up. Drizzle each slice with a teaspoon of maple syrup, then sprinkle evenly with the five-spice and salt. Place a piece of parchment paper over the pan and then wrap with tinfoil and bake for about 45 minutes, or until the squash is pierced easily with a fork. Serve warm.