While butternut squash and acorn squash get a lot more attention, we're much more excited when we find the overlooked delicata at our favorite farmers' market table or at the grocery store. This small, sweet squash is super flavorful, and much less work to prepare than the more popular winter squash varieties.
One of the best parts of cooking with delicata squash? You simply slice them in half, gently scoop out the seeds, and you can start cooking! No peeling is required.
Can you eat delicata squash skin?
You absolutely can! Though many squash skins are edible, they can often be tough and chewy, even after roasting. Not a problem with delicata: The yellow and green striped skin is soft and tender after roasting, and can easily be eaten. In fact, we prefer to eat them like that!
As you'll see from the recipes (and photos) below, the skin is not only tasty but also very pretty, and worth keeping.
Delicata also cook a little faster than larger squash like butternut, acorn, or even kombucha, so they're very weeknight friendly. go ahead and pick some up, and try some of these recipes today!
Sturdy winter greens provide the base layer for a combination of flavors and textures: sweet, crunchy apple, creamy, crumbled goat cheese, a tangy cider vinaigrette, rich roasted delicata squash.
And to top it all off? Quick-pickled pomegranate seeds you can make in minutes!
This is our go-to side whenever we have grapes and delicata on hand, especially when hosting. The flavor combination is so surprisingly good, it's hard not to go back for seconds!
For a Sunday dinner that's shockingly easy, try roasting a whole chicken on a bed of delicata. The juices from the bird will flavor the roast veggies, making them extra delicious.
Cooked until it's falling apart, delicata squash becomes an ideal toast-topper. Add a little blue cheese, walnuts, and fried sage, and you've got an hors d'oeuvre or the beginnings of a snacky supper!
The Ultimate Autumn Salad + Orange Maple Vinaigrette
Courtesy Dash of Jazz
Rich roasted squash, crunchy kale, dried cranberries and creamy gorgonzola all dressed in a to-die-for spicy-sweet vinaigrette. This salad is good enough for Thanksgiving, and yummy enough you'll want to make it all the time.
Cozy comfort food, meet the most flavorful, fall-friendly addition. This vegetarian meal comes together in just 30 minutes, meaning you'll find yourself making it all season long.
Who needs to go out for brunch when you can make your own restaurant-worthy cuisine from home? And, because you can bet on love at first bite of these egg-filled squash slices, know that they also work for any other meal of the day.