Maria's Roasted Delicata Squash

Published:  10/19/2018

The Delicata squash is the most delicate of all the winter squashes. Its skin is thin so it doesn't have to be peeled (although I prefer it roughly peeled). Its flesh tastes delicate and slightly sweet, hence the nickname Sweet Potato Squash.

This winter squash is related to other winter squash such as pumpkin, acorn squash and butternut squash. However, most winter squash have hard, tough rinds making them challenging to prepare, the rind of Delicata squash is thinner, making this squash easy to prepare.

Delicata squash is a perfect fall meal pairing with Maria's Roasted Pork Tenderloin Stuffed with Sage and Garlic.The delicata squash is so easy to prepare you will want to try many recipes. Here I teach you how to roast chunks or moon shapes. You can also bake the delicata squash halves at 350 degrees for about 45 minutes, or until the squash is tender when you poke it with a fork. I've seen many recipes for stuffed delicata squash with fillings of meat, grains, nuts vegetables and/or cheese. Either way you prepare I think this squash will become a favorite.

A 4 ounce serving has only 30 calories yet about 95% of your daily Vitamin A needs. 18 grams of carbohydrates, 3 grams fiber and 2 grams of protein.

Roasted Delicata Squash is a perfect fall meal pairing with Roasted Pork Tenderloin Stuffed with Sage and Garlic.

Reserve the pulp from the delicata squash, remove the seeds and roast them. The seeds are smaller and more delicate than pumpkin.

Maria's Roasted Delicata Squash Recipe

Serves 2-4 as a side dish

Ingredients:

• 1 ½ pounds Delicata Squash
• 2 tbsp. extra virgin olive oil
• salt to taste

Preheat oven to 425 degrees.

Rinse the squash in cool water and scrub the rind gently with a vegetable brush to remove any soil.

Slice the stem and blossom end off and discard them. Cut the squash in half lengthwise with a large sharp chef's knife. With a spoon or melon baller, scoop out the seeds and pulp from the center of the squash and either discard them or reserve them for roasting the seeds. (See below for how to roast).

If you prefer, peel away some of the skin using a vegetable peeler. All the skin doesn't have to be removed since the skin of the delicata squash is thinner than other squashes. You can now either cut the delicata into thin 1/4 to 1/2 “moons” or dice it into 1 ½ - 2 inch pieces.

Put squash in a bowl and add oil and salt. Mix well. Pour the squash pieces onto a metal baking sheet and arrange the pieces in a single layer and spread out.

Place in oven and roast 15-20 minutes. Time roasted will depend on the size of the chunks. At 15 minutes, fork test a couple chunks and continue to roast until tender. Do not allow to overcook or it will be mushy.

To roast the seeds:
Put the pulp and seeds into a large bowl of cool water, and pick the seeds out of the pulp with your fingers. Rinse, drain the seeds in a strainer and dry with towels. Place the seeds on a baking sheet. Drizzle the seeds with about 1 teaspoon of extra virgin olive oil. Stir to coat the seeds and then spread them out into a single layer. The less overlap the better. Sprinkle them with salt and bake at 325 degrees Roast until toasted, about 10 minutes. Check on your seeds every 3 minutes, removing the baking sheet from the oven and stirring. After 20 minutes, give them a test. Let them cool a moment, then taste. Let cool and store in an air-tight container. Store in an air-tight container in the refrigerator.