Delicata Squash Recipes Food Network

Spicy Roasted Delicata Squash

Prep:

Total: 0 45min0

Yield: 4 servings

Servings:

Nutrition Facts :

Ingredients:

  • 2 medium delicata squash
  • 2 medium red jalapenos or Fresno peppers
  • 3 tablespoons white balsamic vinegar 
  • 1/4 cup plus 1/2 teaspoon olive oil 
  • 1 tablespoon harissa 
  • Kosher salt and freshly ground black pepper 
  • 1/4 teaspoon pumpkin pie spice 
  • Pinch cayenne pepper 
  • 1 1/2 ounces feta cheese, crumbled

Instruction:

  1. Preheat the oven to 425 degrees F.
  2. Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl. 
  3. Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks. 
  4. Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes. 
  5. While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes. 
  6. Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.

Roasted Delicata Squash Wedges

Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A.

There are so many ways you could flavor this squash. Below are a few of my simple favorites.

Prep: 10min

Total: 50min

Yield: 2 serving(s)

Servings:

Nutrition Facts : calories 10.8, Fat 0.4, Saturated Fat 0.1, Cholesterol 0, Sodium 44.4, Carbohydrate 2.4, Fiber 1.6, Sugar 0.2, Protein 0.4

Ingredients:

  • 2 delicata squash, about 1 lbs each
  • nonstick cooking spray, olive oil
  • 2 teaspoons brown sugar substitute
  • 1 -2 teaspoon cinnamon
  • salt
  • 2 teaspoons brown sugar substitute
  • 2 teaspoons chili powder
  • salt
  • salt
  • cayenne, to taste
  • ketchup, for dipping

Instruction:

  1. Preheat the oven to 425 degrees F.
  2. Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
  3. Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
  4. Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
  5. Roast in the oven for 40 minutes.

Roasted Delicata Squash

This is the best way to roast delicata squash.

Prep: 5min

Total: 30min

Yield: 4-6 servings

Servings:

Nutrition Facts :

Ingredients:

  • 2 medium delicata squashes, scrubbed clean
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. curry powder
  • Kosher salt
  • Freshly ground black pepper

Instruction:

  1. Preheat oven to 425°. Cut ends off of squash, then cut in half lengthwise. Scoop out seeds. Cut squash into ½” half moons. 
  2. On a large baking sheet toss squash with oil and curry powder. Season with salt and pepper. 
  3. Roast until golden and soft on the inside, about 20 minutes, flipping halfway through.

Delicata Squash Soup

Delicata is a cream-colored oblong squash with green stripes; its sweet flesh is deep orange-yellow.Plus: More Soup Recipes and Tips

Prep:

Total:

Yield: 8

Servings:

Nutrition Facts :

Ingredients:

  • Three 1-pound delicata squash, halved lengthwise and seeded
  • 3 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 1 small onion, chopped
  • 1 small thyme sprig
  • 3 cups vegetable stock, chicken stock or canned low-sodium broth
  • 1 1/3 cups heavy cream
  • 1/4 cup crème fraîche (optional)
  • 1 small black truffle, shaved (optional)

Instruction:

  1. Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.
  2. In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
  3. Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

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