delicata squash

Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don’t generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it’s a fine introduction to delicata squash, if you haven’t cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don’t need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.

Roasted Chicken Thighs With Winter Squash

bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)

extra-virgin olive oil

sage

coriander seed

salt

black pepper

maple syrup

unsalted butter,

chile powder

delicata

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well. 

In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.



In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash. 

Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

A tasty and healthy fall pasta recipe! Quick, one-dish vegetarian rigatoni pasta with roasted delicata squash in a chili cream sauce with wilted greens. 

Roasted Delicata Squash Pasta with Greens

extra virgin olive oil

shallots onion

garlic

dried chile de arbol (crumbled,

balsamic vinegar

heavy cream

Parmesan cheese

Heat oven to 425 degrees.

Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut into ½-inch wide chunks. Put the squash in a large mixing bowl.

Add olive oil, salt, shallots, garlic and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast 20-25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.

While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you&#039;re using a tender green like arugula, just toss it in at the end.

Transfer the pasta and greens back to the cooking pot and stir in the cream and Parmesan.

Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.

The perfect whole30 and paleo breakfast for fall!  Sweet delicata squash roasted with eggs and topped with tomato jam, bacon and parsley.

Roasted Delicata Squash with Eggs (Whole30 &amp; Paleo)

avocado oil, coconut oil, ghee

salt and pepper

eggs

Tomato Jam

bacon,

parsley

Slice your delicata squash in about 3/4-1 inch thick rounds. Scoop out the seeds and brush the rounds with oil. Season with salt and pepper. Lay the delicata rounds flat on a parchment lined baking sheet and bake for 20 minutes.

Remove from the oven and flip the delicata squash and bake for another 10 minutes.

Remove the delicata squash from the oven and crack an egg in each one. Some will spill over and under but that is ok.  Put it back in the oven for 8-10 minutes, depending on how cooked you want your yolks.

Remove from the oven and cut away any egg that spilled underneath. Scoop the tomato jam on top and add chopped bacon and parsley to each squash. Serve right away.

Made this today and it was sooooo good! Loved the jam that went along with it, and it's a creative use of the squash!

Apple-Delicata Squash Porridge is the perfect fall and winter breakfast, easy to make, fortified with protein, nourishing and comforting, well loved by both kids and adults.

Apple-Delicata Squash Porridge

apples (unpeeled, flesh cut from the cores)

squash

bone broth (with little fat,

Tablespoons slippery elm (optional

Tablespoons gelatin (or up to

Tablespoons maple syrup (,

cinnamon

each: cloves and ginger

sea salt

Place whole, uncut delicata squash into insert pot. Add apple chunks. Add bone broth and spices. Make sure rubber ring is in place in the Instant Pot lid, and secure lid, closing steam valve. Choose Manual setting and 8 minutes.

When timer goes off, allow pressure to release naturally for 10 minutes; then press Cancel, place a dish towel over steam valve and open it to release any remaining pressure. Remove lid and insert, so the pot's contents begin to cool.

When cool enough to handle, place delicata on a plate or cutting board. Cut in half length-wise and remove seeds with spoon. (They come out very quickly and easily.) Place squash halves and pot's contents (apples, broth and spices) into blender.

Add remaining ingredients: optional slippery elm, gelatin, maple syrup and sea salt. Blend for about 30 seconds, until smooth. Serve with optional toppings, or pour into portable containers for packing in lunches.

An easy recipe for roasted delicata squash

Roasted Delicata Squash

avocado oil

sea salt,

Preheat the oven to 350 degrees F.

Place delicata squash on a cutting board and...

Place delicata squash on a cutting board and use a sharp knife to cut the tips and tails off of the squash. Cut each squash in half lengthwise and scoop out the seeds and innerds with a metal spoon.

Drizzle squash with avocado oil (or high-temperature cooking...

Drizzle squash with avocado oil (or high-temperature cooking oil of choice) and use your hands to spread it all over the exposed flesh so that it is well-coated. Sprinkle the flesh with sea salt.

Place squash cut-side down on a large baking...

Place squash cut-side down on a large baking sheet. Bake 30 to 40 minutes, until squash is very soft when poked with a fork. Serve squash with your favorite main entree!

This squash salad recipe from our family&#39;s holiday collection has the perfect mix of flavors - sweetness from the roasted squash, tanginess from the goat cheese, and a hint of sweet and tart from the pomegranate seed. The color combination is just gorgeous too!

Roasted Squash Salad with Goat Cheese

butternut squash

spinach leaves

goat cheese, crumbled

walnuts, chopped

pomegranate seeds (see our blog

garlic,

Dijon mustard

olive oil

This roasted delicata squash recipe is a delicious fall side dish! Serve it straight out of the oven, or see the notes below for a make-ahead option.

Roasted Delicata Squash with Apples

onions

Extra virgin olive oil (for drizzling)

pine nuts

torn lacinato kale (2 to 3 leaves)

sage leaves (chopped)

thyme

gala apple (diced)

Sea salt and black pepper

apple cider vinegar

garlic (minced)

sea salt and black pepper

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the squash and onions on the baking sheet and drizzle with olive oil and generous pinches of salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.

Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.

In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).

Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

Parmesan Crusted Delicata Squash

cooking spray

delicata squash (about 14 oz, washed and dried)

garlic (crushed)

black pepper (to taste)

fresh grated parmesan

lemon zest

Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.

In a small bowl combine the parmesan, parsley, thyme and lemon zest.

Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.

Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Parmesan Crusted Roasted Delicata Squash 

https://www.skinnytaste.com/parmesan-crusted-delicata-squash/

Parmesan Crusted Roasted Delicata Squash

These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that can be left on, adding color and a dose of nuttiness. Corn adds pops of sweetness, while moist zucchini helps bind the patties. Fragrant fried sage leaves do double duty in this dish: First they infuse the oil with herbaceous flavor, then they become a beautiful, crisp garnish. For the best results, fry the fritters and serve immediately; however, they can also be made a few hours ahead and reheated at 350 degrees for about 15 minutes until hot and crisp.

Delicata Squash and Corn Fritters

sage leaves

zucchini (1 small)

corn kernels (from 1 to 2 ears),

scallions (from 2 to 3 scallions)

egg,

Kosher salt and black pepper

(105 grams) all-purpose flour

baking powder

Line a plate with a paper towel. In a medium (10-inch) nonstick skillet, heat oil over medium until shimmering. In 2 batches, fry sage leaves, turning, until darker green in color and crisp, about 1 minute. (Be careful not to burn; sage will continue to crisp up as it cools.) Using tongs or a slotted spoon, transfer to the paper towel-lined plate. Pour sage oil into a heatproof bowl and reserve.

In a food processor fitted with the grating attachment, or on the large holes of a box grater, shred the zucchini. (You should have ½ cup.) Squeeze to remove excess water and transfer zucchini to a large bowl. Then shred the delicata squash. (You should have 3¼ to 3½ cups.) Add to the bowl.

Add the corn, scallions and garlic to the bowl of shredded zucchini and squash, and mix until evenly combined. Add egg, season with salt and pepper, and mix well. Sift flour and baking powder into the bowl, and fold until well combined and no white streaks remain.

Line a platter or baking sheet with paper towels. In the skillet, heat 3 tablespoons of the reserved sage oil over medium. Working in batches of four, spoon ¼-cupfuls of the batter into the skillet, flattening the fritters until they’re just over 3 inches in diameter each. (They should look lacey.) Cook until fritters are set and golden and crisp underneath, about 3 minutes. Flip and cook until crisp on the second side (adding a little more sage oil if the pan looks dry), about 2 minutes. Transfer to the paper towel-lined platter and season with salt. Repeat with the remaining sage oil and batter, adding about 3 tablespoons of oil with each batch.

Transfer fritters to a serving platter and garnish with the crispy sage leaves. Serve warm.

These crispy delicata squash rings are a hot and delicious appetizer fit for the fall, complete with a smoky ranch dipping sauce!

Crispy Delicata Squash Rings

Salt

Black pepper

chipotle powder

smoked paprika

onion

flour

eggs, whisked

panko breadcrumbs

parmesan cheese

Peanut oil (or vegetable oil), for shallow frying

cilantro

sour cream

garlic, garlic

chipotle powder (depending on desired spiciness)

buttermilk

Begin by gathering and prepping all of your smoky ranch ingredients according to the ingredient list above to have ready and organized for use.

To prepare the ranch, add all of the ingredients to a medium bowl, and whisk very well until completely combined and smooth. Cover and keep chilled in the fridge until ready to use.

Next, gather and prep all of your crispy delicata squash ring ingredients according to the ingredient list above to have ready and organized for use.

Place the delicata squash rings into a large bowl, and sprinkle over them the chipotle powder, the smoked paprika, the granulated onion and garlic, plus a couple of good pinches of salt and black pepper, and toss to coat.

Set up your dredging station by adding your flour to a large shallow bowl, having your whisked eggs ready, and combining the panko breadcrumbs with the parmesan in another large, shallow bowl.

Dip each delicata squash ring lightly into the flour, and tapping off any excess, then dip into the whisked eggs, then gently press into the panko/parmesan mixture. Place the breaded ring onto a large tray or baking sheet to hold, and repeat with the rest of the squash rings until all are coated.

Next, add enough peanut or vegetable oil to a large skillet for shallow frying (should cover the bottom and come about a 1/2 inch up the pan), and heat the oil on medium-high until it shimmers.

Once the oil is hot, reduce the heat to medium, and add a few rings into the hot oil at a time, frying them on the first side for about 3 ½ minutes, then flipping and frying on the other side for about 2 minutes more, until the rings are golden-brown on both sides.

Remove the crispy delicata squash rings and allow them to drain on a wire rack placed over a paper towel or parchment paper-lined baking sheet. Sprinkle the freshly-fried rings with a touch of salt/pepper and/or additional smoked paprika or chipotle powder, if desired. Repeat with the rest of the delicata squash rings, until all are fried.

To enjoy, sprinkle with a flourish of chopped cilantro leaves (if desired), and serve with some of the smoky ranch dipping sauce on the side.

This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.

Sheet-Pan Chicken With Squash and Dates

chickpeas,

bone-in, skin-on chicken legs (about 3 pounds)

Medjool dates (about 6), quartered lengthwise

green olives (about 2 ounces), coarsely chopped

drained capers, plus 2 tablespoons caper brine

lemon lemon wedges,

Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.

While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.

Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

Simple, 30-minute delicata squash bake with toasted hazelnuts, pomegranate arils, and a maple-tahini sauce! The perfect plant-based Thanksgiving side dish.

Delicata Squash Bake with Tahini Sauce

delicata squash ((halved lengthwise, seeds removed,

Tbsp coconut oil ((melted))

Tbsp tahini

lemon, juiced ((1/2 lemon yields ~1 Tbsp

pomegranate arils

dry roasted hazelnuts ((loosely chopped))

parsley ((chopped))

Preheat oven to 400 degrees F (204 degrees C).

Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash // as original recipe is written // use fewer or more baking sheets, as needed, if altering batch size) and toss with oil and sea salt. Then arrange in a single layer.

Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it's done when fork tender, golden brown, and slightly caramelized (see photo).

While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.

To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.

This roasted delicata squash consists of only two ingredients, so the prep work is minimal. It also pairs well with a variety of dishes.

Himalayan pink salt and black pepper

Preheat oven to 425°F.

Wash delicata squash, then pat dry with a towel.

Using a chef’s knife, cut off ends of delicata squash, halve lengthwise, then scoop out seeds. You can either discard them, or roast them like pumpkin seeds.

Moving along the length of the squash, make cuts perpendicular to the grooves on the squash. Each piece should look like a half moon, 1/4″-1/2″ thick.

On a baking sheet, pile up the delicata squash pieces. Drizzle with extra light olive oil and toss with your hands to coat. Season with freshly ground Himalayan pink salt and freshly ground black pepper to taste.

Roast for 30-40 minutes or until delicata squash starts to brown, removing sheet halfway through baking time to flip delicata squash.

If desired, drizzle delicata squash pieces with honey and serve.

If you like butternut squash, then you are going to LOVE the taste of roasted delicata squash. While there are many ways to cook delicata squash, roasting it is my favorite. Roasting delicata squash brings out the sweetness and renders a creamy and velvety smooth texture. 

IMPORTANT NOTE: Baking times will be different depending on how much squash you have on the baking sheet and your oven. The first time you make this recipe, be sure to keep an eye on it so that it doesn't burn.

INGREDIENTS

-delicata squash
-extra light olive oil
-salt
-ground black pepper

WRITTEN RECIPE
https://thepanickedfoodie.com/roasted-delicata-squash/

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Tender &amp; subtly sweet delicata squash gets lightly coated in savory garlic, herb &amp; parmesan panko breadcrumbs then roasted to crispy, golden brown perfection. It's an easy-yet-elegant side dish perfect for serving alongside your favorite Fall meals or even as a Thanksgiving side dish. Naturally vegetarian!

delicata squash (roughly 3 pounds)

olive oil, divided

Parmigiano Reggiano

herbs,

salt black pepper, to season

Prep

Preheat the oven to 425 degrees Fahrenheit, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up. Set aside.

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