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.
Baked Delicata Squash
- 1 delicata squash
- oil (butter, margarine, olive oil, or coconut oil)
- spices (cinnamon, nutmeg, ginger)
- sweetener (brown sugar, maple syrup, honey, etc.)
- 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.
Courses Side Dish
Submitted to Tasty Tuesday.