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Roasted Acorn Squash

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake…

A Couple Cooks – Recipes worth repeating.

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.

Baked Acorn Squash

The perfect fall side dish? Try this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a hot oven until it’s moist and tender, then while it’s roasting make brown butter on the stovetop. Swirl in a little maple syrup and garnish with chopped pecans, and it’s absolutely irresistible! Everyone will want a piece of this easy side. (We took one bite and said, wow!)

Selecting squash for roasted acorn squash

The most important part of roasted acorn squash is selecting a good squash! If it’s not ripe or overripe, the flesh can be stringy and bland. (We’ve had this issue before, so we can’t overstate the importance enough!) To select a good acorn squash, here are a few tips:

  • Look for a squash that is mostly dark green with some patches of orange. An all-orange acorn squash might be overripe and can have stringy flesh and bland flavor.
  • Gently check the skin: it should feel smooth with no wrinkles, shriveled spots, soft spots, or bruises. Wrinkles mean it’s drying out, and bruises or soft spots are red flags for rot.
  • Check the stem, which should be dry and firm with no soft sections. A brown or crumbling stem might mean it’s been on the shelf too long.
Acorn Squash

How to bake acorn squash

Baked acorn squash is simple: all you’ll need is 1 hour and an oven! Here’s how to bake acorn squash:

  • Cut the acorn squash into quarters and remove the seeds. Use a large, sharp chef’s knife to cut the squash in half. Scoop out the seeds and strings with a spoon, then slice each half in half again.
  • Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.
  • Roast for 40 minutes total at 450F. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
Roasted Acorn Squash

The secret sauce: a brown butter drizzle

You can make roasted acorn squash straight up, and it tastes great. But want to step up your squash? This brown butter maple drizzle is out of this world! It takes just a few minutes to whip up and it makes the entire kitchen smell like a dream. Here’s what to do:

  • Make brown butter. Heat butter for a few minutes over medium heat until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to allow it to cool: you don’t want to go overboard and have burned butter!
  • Add maple syrup. Add 1 part maple syrup for every 3 parts butter for this drizzle (in other words, 3 tablespoons butter to 1 tablespoon maple).

Ways to serve roasted acorn squash

Roasted acorn squash is the ideal side dish for a fall meal: it’s extremely versatile so it works with many types of recipes. Here are a few fun ways to serve it:

Baked Acorn Squash

More acorn squash recipes

This acorn squash recipe is one of our favorite ways to eat this tasty vegetable. But here are a few more acorn squash recipes to try:

This roasted acorn squash recipe is…

Vegetarian and gluten-free.

Print
Baked Acorn Squash

Roasted Acorn Squash


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6

Description

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.


Ingredients

For the squash

  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1/2 to 3/4 teaspoon kosher salt
  • Fresh ground black pepper

For serving

  • 3 tablespoons salted butter (or vegan butter)
  • 1 tablespoon maple syrup
  • ¼ cup chopped pecans
  • Sea salt, to garnish

Instructions

  1. Preheat the oven to 450°F. 
  2. Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters. 
  3. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
  4. Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
  5. To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt.
  • Category: Side dish
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Roasted acorn squash, roasted acorn squash recipe, baked acorn squash, baked acorn squash recipe, how to bake acorn squash

A Couple Cooks - Recipes worth repeating.


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Poblano pumpkin soup

One Thanksgiving, my mom served us pumpkin soup in bowls fashioned from hollowed-out tiny pumpkins. It was quite impressive to see, though I found it a bit cumbersome to scoop…
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One Thanksgiving, my mom served us pumpkin soup in bowls fashioned from hollowed-out tiny pumpkins. It was quite impressive to see, though I found it a bit cumbersome to scoop...

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Stuffed Butternut Squash

This stuffed butternut squash recipe features a vegetable and rice stuffing flavored with sage and pecans. A delicious fall meal!…

A Couple Cooks – Recipes worth repeating.

This stuffed butternut squash recipe features a vegetable and rice stuffing flavored with sage and pecans. A delicious fall meal!

Stuffed Butternut Squash

Want a delicious dinner or stunning side to celebrate the season? Try stuffed butternut squash! Sure, it’s not as common to stuff this popular squash as its cousin the acorn squash. But baked until it’s tender and sweet, it comes out just as tasty (or even more!). This recipe stars a vegetable and rice stuffing with garlic, kale, sage and pecans: fall flavors that accentuate the orange squash perfectly. It’s perfect for a fall dinner, Thanksgiving, or anytime you need a cozy meal.

Ingredients in stuffed butternut squash

Stuffed butternut squash is a tasty dish that works as a fall main course, or a side dish for a festive gathering. It takes about 1 hour to complete, so make it when you’ve got time set aside or follow the make ahead tips below. While the squash roasts, make the simple rice and vegetable filling. Then you’ll hollow out the roasted squash, chop up that portion and mix it back into the filling: so there’s no waste at all! Here are the ingredients you’ll need:

  • Butternut squash (small)
  • White basmati or long grain rice
  • Butter
  • Onion, garlic, celery and kale
  • Dried sage, dried thyme, oregano, salt, and pepper
  • Cream cheese
  • Milk
  • Parmesan cheese
  • Pecans
Stuffed Butternut Squash

Look for small butternut squash

The size of the butternut squash is important for this recipe. Each eater will get one half of the squash, and a large butternut squash is much too large of a portion. It’s nice to have small butternut squash because they make a portion sized-vessel, much like with stuffed acorn squash.

If all you can find is a large butternut squash, you can make four portions by slicing the squash in half length-wise. However, it doesn’t have the same look: so it’s nice to find small squashes if at all possible.

Alternative stuffing ideas

This stuffed butternut squash is vegetarian as written in the recipe below, and it’s easily made vegan. Want a meat-based stuffing, or some other ideas? Here are some alternative stuffing ideas:

  • Italian-style sausage stuffing (or plant-based): Make the stuffing from this Stuffed Zucchini Boats recipe. You can also make this with plant-based sausage and it’s delicious.
  • Beef and rice stuffing (or plant-based): Make the stuffing from these Stuffed Green Peppers. It also works with plant-based beef crumbles.

In many of these cases you’ll likely have leftover filling, so you could roast another small butternut squash (if it fits on the tray!) or serve extras on the side.

How to bake butternut squash

Make ahead and serving tips

This stuffed butternut squash recipe takes 1 hour to prepare, so it’s not intended as a fast and easy meal. Here are a few tips for making this recipe in advance or scaling it up for large gatherings:

  • Make the filling in advance. Make the rice filling in advance, then refrigerate until serving. Before stuffing the squash, re-warm it on the stovetop.
  • Roast the butternut squash in advance. Even better, roast the squash in advance. Remove the inner portion, chop and add to the filling (if made in advance). Refrigerate the squash until serving. Before serving, re-warm the filling on the stovetop, stuff, top with Parmesan, and bake the squash for about 30 minutes until warmed through.
  • If serving for a crowd, roast the squash in advance. This recipe is great for smaller dinner parties or Thanksgiving gatherings. It’s tough to make in large quantities because the more butternut squash you have in the oven, the longer it takes. If you roast 4 small squashes, increase the baking time (it can take up to 1 hour depending on your oven and the squash size). Anything above 8 portions is best prepared in advance in batches.
Stuffed Butternut Squash

More butternut squash recipes

Love cooking with squash? Here are a few more tasty butternut squash recipes to enjoy this season:

This butternut squash recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter in place of the butter and cream cheese (see below) and omit the Parmesan cheese.

Print
Stuffed Butternut Squash

Stuffed Butternut Squash


  • Author: Sonja Overhiser
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 butternut squash halves

Description

This stuffed butternut squash recipe features a vegetable and rice stuffing flavored with sage and pecans. A delicious fall meal!


Ingredients

  • 1 cup white basmati rice
  • 3/4 teaspoon kosher salt, divided, plus more for sprinkling
  • 2 small butternut squash*
  • 1 tablespoon salted butter (or vegan butter)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 2 cups chopped kale, chopped
  • ½ teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Fresh ground black pepper
  • 1/2 package (4 ounces) cream cheese (or 3 tablespoons vegan butter)
  • 2 tablespoons milk (omit for vegan)
  • ¼ cup grated Parmesan cheese, plus more to garnish
  • ½ cup chopped pecans

Instructions

  1. Preheat the oven to 450°F.
  2. Roast the squash: Slice each of the squash in half. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes (test with a fork to assess doneness).
  3. Make the rice: Rinse the rice in cold water using a fine mesh strainer, then drain and shake it dry. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat. Cover and rest for 10 minutes.  Fluff the rice with a fork. 
  4. Toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  5. Make the stuffing: Heat the butter in a skillet over medium heat. Add the onion and celery and sauté for 5 to 7 minutes until tender and translucent. Add the garlic, sage, thyme, and oregano, and sauté for an additional 2 minutes until fragrant. Add the kale and ½ teaspoon salt and sauté for 2 min. Add the cream cheese and milk and stir until distributed and melted. Add the rice and and pecans. Taste and add additional salt to taste (we added ⅛ tsp). 
  6. Fill the squash: When the squash is finished roasting and tender, remove the sheet from the oven. Use a spoon to scoop out the center of the squash, leaving a 1/4-inch shell around the outside. Chop the removed squash into pieces (it will not be perfectly square but that’s ok!) and stir it into the rice filling. You can leave out some of the squash if it feels like it is too much for the rice quantity (since the amount depends on the squash size). Spoon the filling back into the hole in the squash and top with grated Parmesan cheese. There may be some extra filling, which you can serve on the side or reserve as leftovers.
  7. Roast: Return to the oven and bake 10 minutes or until heated through. Serve immediately. Leftovers last refrigerated for 2 days (see make ahead tips above).

Notes

*Size is important here, since each eater will get one half of the squash. A large butternut squash is much too big! If all you can find is a large squash you can slice the squash in half length-wise, but it doesn’t have the same look.

**This recipe is tough to multiply because the more butternut squash you have in the oven, the longer it takes. If you roast 4 small squashes, increase the baking time (it can take up to 1 hour depending on your oven and the squash size). Anything above 8 portions is best prepared in advance in batches.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Stuffed butternut squash, stuffed butternut squash recipes, butternut squash with stuffing, butternut stuffed squash

A Couple Cooks - Recipes worth repeating.

15 Delicata Squash Recipes for the Season

These delicata squash recipes are deliciously fun ways to eat this sweet root veggie! Make it roasted, fries, salads, soups…

A Couple Cooks – Recipes worth repeating.

These delicata squash recipes are deliciously fun ways to eat this sweet root veggie! Make it roasted, fries, salads, soups and more.

Delicata squash fries

Got delicata squash? This seasonal root vegetable is taking the world by storm. Why? It’s simple to prepare and its flavor is robust, buttery, and sweet. It’s so easy to cook, it gives butternut squash a run for its money! Here are our top delicata squash recipes for the season if you find a few at your farmers market or grocery. It’s so simple to roast, make into fries, and use for soups, salads and more!

But first, what is delicata squash? Delicata squash is an oblong winter squash that is creamy-white to yellow in color, with vibrant green and orange stripes. Delicata has edible skin, making it very easy to cook with no peeling required. The flavor is very sweet, with a rich, moist texture similar to a sweet potato. This type of squash has become popular in the past decade, and you can find it at many mainstream grocery stores and farmers markets.

And now…the top delicata squash recipes!

More squash recipes

Love squash? Here are a few more squash recipes to try:

Print
Delicata squash fries

15 Delicata Squash Recipes


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

The best delicata squash recipe? Fries! These will become a fast favorite, especially with the creamy sauce for dipping.


Ingredients

For the delicata squash fries

  • 2 pounds delicata squash (2 medium to large)*
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper

For the sauce

  • ½ cup sour cream
  • 2 tablespoons Mexican hot sauce (we like Cholula)
  • 1 teaspoon soy sauce or tamari
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon dried dill

Instructions

  1. Preheat the oven to 450°F.
  2. Wash the squash. Cut it in half lengthwise, then use a spoon to scoop out the seeds. Cut each half into 1/2-inch half-moon shaped slices.
  3. Place the slices in a bowl. Mix with the olive oil, kosher salt, and plenty of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Place the squash on the sheet in a single layer.
  5. Roast for 20 to 25 minutes until tender and slightly browned. Eat immediately. (Store leftovers refrigerated and reheat in a 400°F oven.)
  6. While the squash roasts, mix together the sauce ingredients. (Or substitute Lemon Tahini Sauce for a vegan or non-spicy option.)
  7. Serve squash warm from the oven with the sauce.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Delicata squash recipes, delicata squash recipe

A Couple Cooks - Recipes worth repeating.


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31 Best Butternut Squash Recipes for All the Fall Feels

I have a complicated relationship with these best butternut squash recipes. When I was 15, I attempted to cook my first-ever pot of butternut squash soup from scratch. I was using a dull chef’s knife to cut the squash in half when, in the blink of an e…

I have a complicated relationship with these best butternut squash recipes. When I was 15, I attempted to cook my first-ever pot of butternut squash soup from scratch. I was using a dull chef’s knife to cut the squash in half when, in the blink of an eye, I sliced the tip of my pointer finger. The mediocre knife was no match for the tough root vegetable.

If you’re wondering how to cut a butternut squash without losing a finger, we’ve got you covered with tips and tricks. (My 15-year-old self would appreciate the how-to guide). But if you want delicious butternut squash recipes to make during the cold weather months, here are 31 of our very best. From butternut squash soup to pizza to fall pasta recipes galore, these mains and sides will get you through the chilliest months of the year.

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Pumpkin spice cookies

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Creamy Squash Soup

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall…

A Couple Cooks – Recipes worth repeating.

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.

Squash Soup

What’s more quintessential for fall and winter than a great Squash Soup recipe? This cozy orange puree warms you from the inside out, ideal with a grilled cheese for lunch or as a first course to Thanksgiving dinner. Sure, it takes a while to peel and dice the squash: but that’s all part of the fun! This is the top way to use the season’s most popular squash, the mighty butternut, but it works with other varieties as well. Through the years we’ve honed our recipe to perfection: and we think you’ll love this creamy, classic take.

Ingredients in squash soup

There are many different ways to make a squash soup, and here’s ours! A few secrets: adding a potato to the mix helps to round out the creamy texture (using only squash can make the texture rather grainy). There’s no need for heavy cream: just a handful of vegetables and spices make a robust, cozy flavor. Here’s what you’ll need for this squash soup recipe:

  • Olive oil
  • Shallot
  • Celery
  • Garlic
  • Butternut squash
  • Red potato
  • Vegetable broth
  • Dried sage, nutmeg, and cinnamon
  • Sugar
  • Kosher salt
Squash Soup Recipe

Types of squash for soup

The best types of squash for squash soup? Butternut squash is a favorite: its naturally sweet flavor makes it ideal for pureed soup. But there are lots of other types that work well here! Just make sure to taste the finished soup and adjust the sugar and salt to taste, since all squashes vary in sugar content. Here are a few types of squash that work well:

  • Butternut squash: a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato.
  • Acorn squash: a round, yellow and green squash that’s easy to find in grocery stores; its flavor can be slightly less sweet
  • Delicata squash: a yellow and orange oblong shaped squash with a very sweet flavor; this is a favorite of ours (it’s great as squash fries)
  • Kabocha squash: a Japanese variety that’s similar to butternut squash, with a more buttery texture
Butternut squash

How to peel and cut butternut squash

If you use butternut squash for this squash soup, it’s notoriously difficult to peel and cut. But it’s well worth it in the end: we promise! Here are a few tips for how to cut butternut squash:

  • Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
  • Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
  • Slice into planks, then chop. Cut the base and neck into planks, then dice them.

Squash soup variation: curried

This squash soup recipe is classic, with a straightforward squash flavor. Want to mix it up a bit? Our favorite variation is a curried squash soup! Warm curry spices accent the sweet squash perfectly. Here’s what we’d recommend adding to the mix:

  • 1 tablespoon finely grated ginger (add with the garlic)
  • 1 cup full fat coconut milk (add when blending)
  • 2 tablespoons Thai red curry paste (add when blending)
Squash Soup

Butternut squash nutrition

Is butternut squash healthy? You’re in luck: it’s a great source of fiber and other vitamins. Here’s a little breakdown on the nutrition info of butternut squash:

  • Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your daily need (source). You’ll get that in one serving of this butternut squash soup, along with more from the other ingredients.
  • Butternut squash is also high in Vitamin A and Vitamin C. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
  • Butternut squash is a low calorie food. 1 cup has 82 calories.

Ways to serve squash soup

This squash soup recipe is creamy and delicious: but it’s not a meal in itself! You’ll need to add a decent source of protein to this soup to make it a meal. Here are some ideas for what to serve with squash soup:

More squash recipes

What else can you make with the season’s best produce? Here are a few more squash recipes to add to your arsenal:

This squash soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Squash Soup

Creamy Squash Soup


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.


Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 celery rib, chopped
  • 2 garlic cloves*, minced
  • 6 cups peeled and diced butternut or other squash (1 medium butternut squash or 2 to 3 pounds of squash of any kind) 
  • 1 medium red potato, peeled and diced (about 8 ounces)
  • 3 cups vegetable broth (or chicken broth)
  • ¼ teaspoon dried sage
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon cinnamon
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon kosher salt

Instructions

  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the shallots, celery, garlic, butternut squash, and potato and sauté for 5 minutes. 
  2. Add the broth, sage, nutmeg, cinnamon, sugar and salt. Increase the heat to medium high and bring to a steady simmer. Then lower the heat, cover, and cook until the squash is tender, stirring occasionally, for 20 to 25 minutes.
  3. Carefully transfer the hot soup to a blender, then blend and transfer back to the pot (or puree the soup using an immersion blender). Add a splash more broth if it is too thick. Return the soup to the pot and allow it to cool for a few minutes; it will become thicker and creamier as it cools. (If using a squash other than butternut, taste and adjust the sugar and salt to taste.) Serve immediately or refrigerate for up to 4 days. 

Notes

*Optional: Adding 1 tablespoon finely grated ginger with the garlic brings even bigger flavor.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Squash soup, squash soup recipe

A Couple Cooks - Recipes worth repeating.


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Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making the perfect fall or winter side dish.

The post Roasted Delicata Squash appeared first on Budget Bytes.

I need to share a food with you that I’ve been crushing on lately. It’s not anything fancy or even unique, but somehow it still blows my mind every time I make it. I’m talking about roasted delicata squash. Everyone always talks about butternut squash, acorn squash, and spaghetti squash, but we need to be talking about Delicata squash. Because it’s the best winter squash by far, IMHO. We’re nearing the end of the season, so I wanted to squeeze this post in there so you can give it a try before the crop runs out!

Roasted delicata squash piled onto a plate

Why is Roasted Delicata Squash So Good??

This pretty little winter squash is a little sweet and almost has a rich quality to the flavor, making it taste rather dessert-like, especially when roasted. When delicata squash is roasted all of those natural sugars get caramelized so you get that buttery caramel flavor on the back end. It’s truly perfection and I have a hard time not eating the entire squash myself.

Can You Eat the Skin on Delicata Squash?

Yes! The skin of Delicata squash is 100% edible. That’s the second reason I love this squash so much. It’s so easy to prepare because you don’t have to bother peeling it. Not to mention that gorgeous yellow and green striped skin makes for a really beautiful plate.

How to Season Roasted Delicata Squash

Look, this squash is so delicious it truly doesn’t need any seasoning. That being said, I did just a pinch of salt, pepper, and garlic powder. You could also play around with adding some sweet-smoky-spicy seasonings like brown sugar, smoked paprika, or cayenne pepper. I think those flavors would pair beautifully with the sweet flavor of the squash.

What to Serve with Delicata Squash

Roasted delicata squash makes a great side dish to any roasted Autumn or Winter meats, like Herb Roasted Tenderloin, Cider Roasted Turkey, or Herb Roasted Chicken Breasts. You could also add it to a fall inspired salad, like this Autumn Kale and Sweet Potato Salad, or make it part of a sheet pan meal, like this Sheet Pan Cranberry Chicken Dinner. It would even go nicely with something Like Bratwurst and Sauerkraut.

Two whole delicata squashes
Close up view of roasted delicata squash on the baking sheet

Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making it the perfect fall or winter side dish.
Course Dinner, Side Dish
Cuisine General
Total Cost $1.88 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 114kcal
Author Beth – Budget Bytes

Ingredients

  • 1 delicata squash (⅔ lb.) $1.66
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp salt $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Cut the ends off the delicata squash, then slice it open length-wise.
  • Use a spoon to scrape out the seeds, then slice the squash into ½-inch wide slices.
  • Place the sliced squash on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle the salt, garlic powder, and pepper over top. Toss the squash until it is fully coated in oil and spices. Make sure it is spread out over the baking sheet in an even layer.
  • Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, flip the squash pieces over. Roast for an additional 10-15* minutes, or until browned to your liking.
  • Taste the squash and adjust the salt or pepper to your liking. Serve warm.

Notes

*Cooking time may vary depending on the size of your squash.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Sodium: 152mg | Fiber: 2g
Close up view of roasted delicata squash on the baking sheet

How to Make Roasted Delicata Squash – Step by Step Photos

whole delicata squash on a blue background

Preheat the oven to 400ºF. I bought two delicata squashes, but I only roast one at a time because you need to make sure the slices have plenty of room on the baking sheet and are not crowded in order to get the nice caramelization. (I’ll just save the second one for next week 😏)

Seeds being scraped out with a spoon

Slice the stem off the squash, then slice it open lengthwise. Thankfully, Delicata squash are not that big and are slightly softer than butternut squash, so they’re much easier to cut. Use a spoon to scrape out the seeds.

Sliced delicata squash on a cutting board

Cut the squash into ½-inch wide slices.

squash slices on a baking sheet being drizzled with oil

Place the squash pieces on a parchment-lined baking sheet. Drizzle with a tablespoon or so of olive oil.

Seasoned squash ready to roast

Also add a little salt, pepper, and garlic powder (about ⅛ tsp each). Toss the squash pieces until they’re evenly coated in oil and spices, then make sure they’re spread out evenly over the baking sheet again.

Roasted delicata squash on the baking sheet

Transfer the squash to the oven and roast for 20 minutes. After 20 minutes, take the squash out of the oven, flip them over, then return to the oven for another 10-15 minutes, or until they’re nice and caramelized like in the photo above.

overhead view of roasted delicata squash on a plate

Give the squash a taste and add more salt or pepper if you prefer. Serve it up warm and enjoy! …And try not to eat all of it before you even sit down to your meal. ;)

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