Jack and I have eaten (and loved!) Delicata squash while eating out at some local restaurants, but this was the first year we tried growing it in our garden at home. We weren’t sure what to expect – some squash plants get so huge they can choke out all of the other plants – so we only planted one bush.
Our bush produced ten squash which were all picked at the same time last weekend. Unlike summer squash varieties, Delicata plants produce all of their fruit at once. They grow and ripen all together throughout the summer or fall – depending on when you plant it and your growing climate.
Because you only get one harvest, Delicata squash is not available all year long like most other winter squash varieties. However a well-stocked market will import them from warmer climates – and you really should look for it and give it a try if you can find it!
Delicata squash is very, very delicious! It has a similar consistency and color to butternut, but the flavor is much milder with an almost nutty taste! Its shape is always oblong with distinct green stripes against a creamy yellow-orange colored skin. And – the skins are left on and can be eaten!
We have found that the best method to cook this wonderful squash is to cut them in half, remove the seeds and slice them – then simply roast it with oil and salt. Once they are out of the oven, we love to toss it in a delicious, warm maple sage dressing made from maple syrup and fresh sage. Or – you can simply eat the Roasted Delicata Squash as they are – caramelized and without a dressing – right from the oven!Print
- 2 pounds whole delicate squash
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Kosher salt
- 2 tablespoons butter
- 2 tablespoons fresh sage, cut into pieces
- 2 tablespoons real maple syrup
- Preheat oven to 425 degrees.
- Slice off both ends of the squash and discard. Cut the squash in half end to end and with a spoon, scoop out seeds and discard. Then cut into one inch thick half-moon slices leaving skins on. (The skins can be eaten!)
- Place in a bowl and toss with oil and salt then lay out on a sheet pan and bake for ten minutes. Flip, and then bake for 10-15 more minutes until tender.
- While squash is roasting, heat butter and sage in a small sauce pan with maple syrup for a few minutes to incorporate flavors. Set aside.
- When squash comes out of the oven, toss with butter and sage mixture and serve immediately.
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