Last year I discovered delicata squash, and they quickly became my favorite type of squash. Delicate is a perfect word for them, and I assume that’s how they got their name.
Unlike many squashes, the delicata can be cut in half with a good knife and only a little effort. Many squashes are almost impossible to cut open before they have been cooked.
Their flavor is light, slightly sweet, and (of course) delicate. If you don’t like squash, but you want to learn to like it, this is the perfect one to start with.
While the delicata can be used in many ways like other squashes, I think it is perfect for an easy wholesome dessert. Honestly, I’ve never eaten them any other way. I have varied what oil, spices, or sweetener I put on them, but I have always roasted them and eaten them as a sweet dish.
If you are not familiar with delicata squash, it helps to know what one looks like. Here is one on a dinner size plate:
This really isn’t much of a recipe, and I will give you options so that you too can vary your delicata experience.
Recipe: Baked Delicata Squash
Ingredients
- 1 delicata squash
- oil (butter, margarine, olive oil, or coconut oil)
- salt
- spices (cinnamon, nutmeg, ginger)
- sweetener (brown sugar, maple syrup, honey, etc.)
Instructions
- Cut off the stem end of the squash, then cut the squash in half lengthwise.
- Scrape out the seeds and pulp.
- Place the halves skin side down in a baking dish, and cover the bottom of the dish with water.
- Drizzle the squash halves with oil or pats of butter or margarine.
- Sprinkle with salt and spices.
- Cover with aluminum foil and bake at 375° for about 30 minutes or until tender.
- While it is hot, drizzle or sprinkle with sweetener.
- Eat by spooning the squash out of the skin.
Diet tags: Gluten free
Number of servings (yield): 2
View Printable Recipe
Submitted to Tasty Tuesday.
I love squash. Remember that any leftovers you have, puree it then freeze it into ice cube trays. Then slip a cube or two into mac ‘n cheese, casseroles, or whatever. You’re family will never know the difference-but benefit from the added vitamins!
Love that first photo, Linda. I’ve never had delicata squash before, but I love that it doesn’t have a tough skin. I’ll have to pick up one soon.
Thanks!
Shirley
Love delicata. I don’t buy it often, but that’s only because I have to buy like EVERY variety of squash available this time of year so it only ends up in the rotation once, usually. I very much like it the way you’ve suggested preparing it.
I had my first delicata squash this year. Why oh why did I wait so long?!? They are amazing, aren’t they?
I’m so glad I stumbled across your site. I’ve been looking for tasty gluten-free recipes and yours look amazing. I’ll be sending this link to a few friends!
Hi Shauna. I’m glad you stumbled across my site too. Thanks for taking the time to say hello.
I’ve always wanted to try more types of squash — this looks really yummy.
Looks delish!