A few years ago, I had a roasted squash called Delicata. It was seasoned simply with salt, pepper, olive oil and sage - it was delicious! The sage accented the squash giving it a “sausage-like” flavor. Ever since, I’ve kept my eyes open whenever I visit a produce department for this orange and green striped squash. Delicata is also known as peanut squash, Bohemian squash, or sweet potato squash and has an edible rind which makes preparing them extremely easy.
Delicata belongs to the same species as most summer squash, like pattypan, zucchini, or yellow crookneck, but is primarily served as a winter squash. This may be due to its growing cycle which involves planting after the last chance of frost, about 105 days to reach harvest ripeness and then curing for about a week in a warm dry place. They are small, about a pound each which means less waste if you are cooking for one or two people.
Delicata has flesh like butternut squash and is most commonly baked but can also be microwaved, sautéed or steamed. Due to its shape, it’s also a good squash to stuff with meat, rice or vegetables. Delicata is a bit lacking in beta-carotene like other winter squash, but is a good source of dietary fiber and potassium.
I recently saw that one of our local grocery stores was now carrying Delicata and I stocked up. We enjoy this winter squash oven roasted and seasoned with sage just like the first time we had it. But I have also considered stuffing some of these squash for a vegetarian alternative. I found a recipe that uses nuts and parmesan cheese to give the squash a more “sausage like” flavor which will satisfy even the most carnivorous individual. I hope you try and enjoy this great winter squash.
Live, Laugh, Love and Eat Well.
Oven roasted Delicata
- One Delicata squash, halved lengthwise and seeds removed then cut crosswise into ½ inch thick slices
- Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Sage, Fresh or ground to taste
Preheat oven to 400F. Place the squash in a bowl and toss with about 1 to 2 TBSP olive oil. Transfer to a small rimmed baking sheet and spread out in a single layer. Season both sides of the squash with salt, pepper and sage.
Place in oven and bake for about 25 minutes, turning them after about 12 minutes, or until a fork easily sinks into the flesh. Serve warm as a side dish.
Nut-Stuffed Delicata Squash
Courtesy of MyRecipes.com
- 3 TBSP Butter
- 2 medium yellow onions, finely chopped
- 3 cloves garlic, minced
- ¾ tsp salt
- 1 TBSP chopped fresh sage
- 1/3 cup chopped walnuts
- 1/3 cup chopped pistachios
- 1/3 cup chopped almonds
- 1/3 cup chopped pine nuts
- 1/3 cup plain low-fat yogurt
- 2 eggs, lightly beaten
- About ½ cup freshly shredded parmesan cheese
- 2 Delicata squash (about 2 LBS total), halved lengthwise and seeded
Preheat oven to 350F. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in the nuts and set aside.
In a large bowl, combine yogurt, eggs, and ½ cup parmesan cheese. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan cheese and bake until tender when pierced with a fork and tops are browning, about 45 minutes.
You can download the recipe of the week HERE!