delicata squash recipe

This roasted delicata squash with Parmesan and sage is an easy keto side dish and perfect for the holidays. Simple to make and full of great flavor.

Roasted Delicata Squash

smallish delicata squash ((about 1.5 pounds total))

tbsp butter, melted

tbsp grated Parmesan, divided ((super fine if possible))

salt

tsp pepper

garlic powder

sage

parsely

Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.

Cut each of the squash in half lengthwise and scrape out the seeds. Slice into half inch slices.

Place in a bowl and add the melted butter. Toss to coat and then sprinkle with 1/4 cup of the Parmesan, the salt, pepper, garlic powder, and sage. Toss again to coat.

Spread the squash in a single layer on the prepared baking sheet and bake 15 minutes or until fork tender. Remove and sprinkle with the remaining Parmesan and parsely.

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

delicata squash

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.

This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon - the very best way to do winter squash!

Brown Sugar Delicata Squash Recipe

delicata squash ((about 2 average sized squash))

olive oil

maple syrup

brown sugar

salt and pepper

ground cinnamon (or more to taste)

cooking spray

Preheat the oven to 400 degrees. Halve the delicata squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.

Line a sheet pan with foil and coat with cooking spray.

In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.

Pour the olive oil mixture over the squash and toss to coat.

Bake for 20-30 minutes or until squash is tender and starting to brown. Serve immediately.

https://content.jwplatform.com/videos/MPUcWUkS.mp4

This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon for a sweet and savory side that’s perfect for fall and winter meals.

Brown Sugar Delicata Squash

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)

black pepper

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.

Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!

Roasted Stuffed Delicata Squash

squash

Extra virgin olive oil

Kosher salt

cinnamon (divided)

nutmeg

farro

shallot (chopped)

green onions (white and green parts, trimmed and chopped)

walnuts

hazelnuts

fruit

Heat the oven to 425 degrees F and position a rack in the middle.

Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).

Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.

On a large baking sheet, arrange the delicata squash halves, flesh-side down.

Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.

While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).

In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.

Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!

https://content.jwplatform.com/videos/dBjhSrRh.mp4

Tender roasted delicata squash halves stuffed with a Mediterranean farro mixture

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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Wondering how to cook delicata squash? This delicata squash recipe turns it into a tasty main dish, featuring black bean stuffing and a chipotle glaze.

Delicata Squash Recipe with Black Bean Stuffing

chipotle chilies in adobo sauce

honey

green onions

black beans (or 1 1/2 cups cooked or Instant Pot black beans)

salsa

corn kernels

cumin

chili powder

Monterrey Jack and Cheddar blend shredded cheese (Mexican blend)

Hot sauce, for garnish (optional)

Sour cream,

Cook the brown rice according to the package instructions (or use our Instant Pot method).

Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.

Mince the garlic and 1 chipotle chili. Combine with 2 tablespoons of adobo sauce from the can of chilis, the honey, and olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with 1/2 tablespoon olive oil and sprinkle with kosher salt.)

Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.

Meanwhile, when the rice finishes, thinly slice the green onions. Chop the cilantro. Drain and rinse the beans.

In a large bowl, mix together the sliced green onions, salsa, black beans, corn, 2 tablespoons adobo sauce, and the cumin, chili powder, garlic powder. Add 1/2 cup shredded cheese and when the rice is done, 2 1/2 cups cooked rice. Taste, and adjust seasonings if desired.

When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with the remaining shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.

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