roasted delicata squash

This roasted delicata squash with Parmesan and sage is an easy keto side dish and perfect for the holidays. Simple to make and full of great flavor.

Roasted Delicata Squash

smallish delicata squash ((about 1.5 pounds total))

tbsp butter, melted

tbsp grated Parmesan, divided ((super fine if possible))

salt

tsp pepper

garlic powder

sage

parsely

Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.

Cut each of the squash in half lengthwise and scrape out the seeds. Slice into half inch slices.

Place in a bowl and add the melted butter. Toss to coat and then sprinkle with 1/4 cup of the Parmesan, the salt, pepper, garlic powder, and sage. Toss again to coat.

Spread the squash in a single layer on the prepared baking sheet and bake 15 minutes or until fork tender. Remove and sprinkle with the remaining Parmesan and parsely.

A tasty and healthy fall pasta recipe! Quick, one-dish vegetarian rigatoni pasta with roasted delicata squash in a chili cream sauce with wilted greens. 

Roasted Delicata Squash Pasta with Greens

delicata squash

extra virgin olive oil

shallots onion

garlic

dried chile de arbol (crumbled,

balsamic vinegar

heavy cream

Parmesan cheese

Heat oven to 425 degrees.

Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut into ½-inch wide chunks. Put the squash in a large mixing bowl.

Add olive oil, salt, shallots, garlic and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast 20-25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.

While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you&#039;re using a tender green like arugula, just toss it in at the end.

Transfer the pasta and greens back to the cooking pot and stir in the cream and Parmesan.

Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.

This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon - the very best way to do winter squash!

Brown Sugar Delicata Squash Recipe

delicata squash ((about 2 average sized squash))

olive oil

maple syrup

brown sugar

salt and pepper

ground cinnamon (or more to taste)

cooking spray

Preheat the oven to 400 degrees. Halve the delicata squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.

Line a sheet pan with foil and coat with cooking spray.

In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.

Pour the olive oil mixture over the squash and toss to coat.

Bake for 20-30 minutes or until squash is tender and starting to brown. Serve immediately.

https://content.jwplatform.com/videos/MPUcWUkS.mp4

This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon for a sweet and savory side that’s perfect for fall and winter meals.

Brown Sugar Delicata Squash

This festive dish is a delicious vegan option for your holiday table!

Roasted Delicata Squash and Kale with Lemon Tahini

squash

lacinato (dinosaur) kale leaves

olive oil (divided)

sea salt (to taste)

black pepper (to taste)

pomegranate arils

tahini

garlic (minced

lemon (juiced)

water (for thinning, plus more if needed)

Preheat oven to 350 degrees F. Prepare 3 baking sheets with parchment paper.

Prepare the delicata squash by slicing it in half lengthwise, scooping out and discarding the seeds (or save them to roast as a snack!), and slicing each half into half moons. Toss the squash in 1 tbsp olive oil, salt, and pepper. Transfer to 1 of the lined baking sheets and roast for ~30 minutes or until tender, flipping halfway through.

Toss the dry kale leaves (make sure they are completely dry) with 2 tbsp olive oil, salt and pepper. Transfer to the last 2 lined baking sheets. Make sure the kale pieces do not overlap, to prevent steaming the kale instead of roasting it. You may need more than 2 baking sheets, or you may need to roast the kale in batches. Roast for 10-15 minutes or until crispy (check at 10 minutes to be careful not to burn it). You can do this at the same time that the squash is roasting.

While the veggies are roasting, whisk together the tahini, garlic, and lemon juice in a small bowl. Gradually whisk in water until it gets to your desired consistency.

When the squash and kale are finished, remove from oven and transfer to a serving dish. Top with pomegranate arils, and drizzle with dressing. Enjoy!

A delicious Stuffed Delicata Squash filled with quinoa, red onion, chopped tomatoes, green pepper, spices, and cheese!

Quinoa Stuffed Delicata Squash

Tablespoon oil (*to coat the delicata, can be replaced with cooking spray)

quinoa

vegetable broth

red onion (about 1/2 large onion or 1 small onion chopped)

tomatoes

chopped green pepper (about 1 small green pepper chopped)

cumin

paprika

salt & pepper

cheese vegan cheese to make this recipe vegan)

Preheat your oven to 400F.

While the oven is preheating, slice the delicata squash in half from top to bottom. Remove the seeds and stringy flesh from the inside. Discard the stringy flesh, but save the seeds for roasting!

Next, season the inside of each squash with oil or cooking spray, salt, and pepper. Spray a large baking sheet with additional cooking spray. Then, place the squash on the tray with the seasoned size down. Next, add to the oven and cook for 20-30 minutes until the skin is easily pierceable and the inside is soft and tender.

While the squash is roasting, cook the filling. Chop your onions and peppers and add them to a pot with the dried quinoa, vegetable broth, canned tomatoes, and seasoning.

Cook the filling over medium heat for 15-20 minutes until all the broth has been soaked up and the quinoa is cooked. Remove the cooked filling from the heat and stir in the cup of shredded cheese.

Pull out the roasted squash from the oven and flip over so the seasoned inside is now facing up. Fill each squash with 1/4 of the filling. Then, add the squash back to the oven and cook for an additional 10 minutes to crisp everything up.

Remove from the oven and top with your choice of toppings!

This roasted delicata squash recipe is a delicious fall side dish! Serve it straight out of the oven, or see the notes below for a make-ahead option.

Roasted Delicata Squash with Apples

delicata

onions

Extra virgin olive oil (for drizzling)

pine nuts

torn lacinato kale (2 to 3 leaves)

sage leaves (chopped)

thyme

gala apple (diced)

Sea salt and black pepper

apple cider vinegar

garlic (minced)

Dijon mustard

sea salt and black pepper

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the squash and onions on the baking sheet and drizzle with olive oil and generous pinches of salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.

Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.

In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).

Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

Parmesan Crusted Delicata Squash

delicata squash (about 14 oz, washed and dried)

garlic (crushed)

fresh grated parmesan

parsley

lemon zest

Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.

In a small bowl combine the parmesan, parsley, thyme and lemon zest.

Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.

Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Parmesan Crusted Roasted Delicata Squash 

https://www.skinnytaste.com/parmesan-crusted-delicata-squash/

Parmesan Crusted Roasted Delicata Squash

Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!

Roasted Stuffed Delicata Squash

Extra virgin olive oil

Kosher salt

cinnamon (divided)

nutmeg

farro

shallot (chopped)

green onions (white and green parts, trimmed and chopped)

walnuts

hazelnuts

fruit

Heat the oven to 425 degrees F and position a rack in the middle.

Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).

Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.

On a large baking sheet, arrange the delicata squash halves, flesh-side down.

Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.

While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).

In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.

Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!

https://content.jwplatform.com/videos/dBjhSrRh.mp4

Tender roasted delicata squash halves stuffed with a Mediterranean farro mixture

This roasted delicata squash consists of only two ingredients, so the prep work is minimal. It also pairs well with a variety of dishes.

Himalayan pink salt and black pepper

Preheat oven to 425°F.

Wash delicata squash, then pat dry with a towel.

Using a chef’s knife, cut off ends of delicata squash, halve lengthwise, then scoop out seeds. You can either discard them, or roast them like pumpkin seeds.

Moving along the length of the squash, make cuts perpendicular to the grooves on the squash. Each piece should look like a half moon, 1/4″-1/2″ thick.

On a baking sheet, pile up the delicata squash pieces. Drizzle with extra light olive oil and toss with your hands to coat. Season with freshly ground Himalayan pink salt and freshly ground black pepper to taste.

Roast for 30-40 minutes or until delicata squash starts to brown, removing sheet halfway through baking time to flip delicata squash.

If desired, drizzle delicata squash pieces with honey and serve.

If you like butternut squash, then you are going to LOVE the taste of roasted delicata squash. While there are many ways to cook delicata squash, roasting it is my favorite. Roasting delicata squash brings out the sweetness and renders a creamy and velvety smooth texture. 

IMPORTANT NOTE: Baking times will be different depending on how much squash you have on the baking sheet and your oven. The first time you make this recipe, be sure to keep an eye on it so that it doesn't burn.

INGREDIENTS

-delicata squash
-extra light olive oil
-salt
-ground black pepper

WRITTEN RECIPE
https://thepanickedfoodie.com/roasted-delicata-squash/

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This Roasted Delicata Salad with Warm Pickled Onion Dressing is a wilt-free no-lettuce salad that makes a fresh and healthy lunch and dinner. It's filled with healthy vegetables, nuts for protein and topped with a delicious dressing. You can't go wrong!

Roasted Delicata Squash Salad with Warm Pickled Onion Dressing

extra-virgin olive oil, divided

coarse kosher salt

pepper, divided

red wine vinegar

honey (or use agave to make it vegan)

caraway seed

red onion

cabbage

apple,

celery hearts (preferably with leaves)

Italian parsley,

Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.

Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.

Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).

[IMAGE]

How glad are you to live in a time where salads are not relegated to side plates? This salad requires a dinner plate, please and thank you, and is definitely not a ‘starter’. It’s the main event.

Big Roasted Delicata Squash Dinner Salad&nbsp;

French green lentils are so nice to use in salads. They have a firm texture after cooking and pleasing bright peppery flavour.&nbsp;Substitute canned lentils if you are short on time.

You can also substitute farro with brown rice, quinoa or freekeh.

Big Roasted Delicata Squash Dinner Salad

delicata squash (about 12 to 14 oz)

¼ tsp pepper

tbsp Greek yogurt

tbsp hummus

tahini paste

harissa paste,

lemon juice

arugula

French green lentils

avocado, halved, pitted, peeled and chopped

torn mix of soft fresh herb leaves,

pomegranate seeds

feta (optional)

lemon

Roasted Delicata Squash with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.

Roasted Delicata Squash Recipe 

Delicata

shallots, quartered lengthwise

pepper

cup apple cider vinegar

tablespoons maple syrup

Aleppo chili flakes (optional)

cumin seeds (optional)

Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If  you are in a hurry you can slice the delicata squash in half,  lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).

Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).

Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.

While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.

When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top. ( If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)

Scatter with Italian parsley and serve immediately.

Looks amazing!  Thanks for the education.   I can't wait to try this recipe!

We devoured these. Will definitely make again.

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