Delicata squash. What a magnificent vegetable. It’s truly versatile, easy to prepare, and one of the more quick-cooking squashes. In this video from the Early Morning Farm kitchen, Tracy and I show you three ways to prepare delicata squash:
- Roasted Delicata Squash (recipe below)
- Delicata Squash Moroccan Stew
- Delicata Squash Stuffed with Farro, Dried Cranberries, and Feta.
Uh-mazing. All of these recipes have been tested on crowds and kids, and they’re a hit!
As always, don’t forget to save your seeds for roasting. They make a highly nutritious snack and salad topper. Try this recipe for Smoked Paprika Pumpkin Seeds, and sub in your favorite spice! And if you need a squash-slicing refresher, watch Tracy and my quick video on How to Break Down Any Winter Squash.
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This is one of the easiest ways to prepare delicata squash, or any other squash for that matter. Pop the seeds in the oven to roast too! This recipe is a basic template for getting creative. Try garnishing with apple and parmesan shavings, or pour sage butter over the top. Sprinkle with a simple parsley adornment, or add into salads and soups!
- 1 medium to large delicate squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 425 degrees F and line a baking sheet with foil or parchment paper.
- Slice the squash in half and scoop out the seeds. (Save them for roasting!)
- Cut the squash into crescent shapes, about 1 inch thick.
- Transfer the squash to the baking sheet and use your hands to toss with the olive oil, salt and pepper.
- Bake for 30 minutes, until the squash is fork-tender and caramelized. (You can flip the squash halfway through to brown both sides.)
Squash has notoriously tough skin, making it difficult to cut. That's why I highly suggest investing in a chef knife. It will make slicing this squash a breeze!