Recipe Roundup: Delicata Squash

Delicata squash is a variety of winter squash with cream-colored cylindrical fruits striped in green or orange that are cooked. As its name suggests, it has characteristically a delicate rind. It is also known as peanut squash, Bohemian squash, or sweet potato squash. 

We gathered a few delicious recipes, all of which can be modified and made, almost entirely,  using produce and artisan food items found in our webstore. For example, Erba Verde Farms mild Italian sausage is a great substitute for the chicken sausage in the Stuffed Delicata recipe. My family adds kale for color and an antioxidant boost.

​There's so many ways to prepare and enjoy delicata squash. Here are a few of our favorites:

• ​Stuffed Delicata with Sausage Mushroom Stuffing
• Garlic Parmesan Roasted Delicata Squash
• Delicata Squash Tacos with Black Beans
• Roasted Delicata Squash Pasta with Greens​

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Stuffed Delicata with Sausage Mushroom Stuffing

From skinnytaste:
Delicata is very versatile, one of my favorite ways to eat it is stuffed with a savory sausage stuffing made with celery, onion and mushrooms – a wonderful contrast to the sweet flavor of the squash.
Ingredients

• 3 small delicata squash (about 16 ounces each, halved and seeded)
• olive oil spray
• 1/4 teaspoon kosher salt
• 14 oz sweet Italian chicken sausage
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 4 oz chopped fresh shiitake mushrooms
• 1 sprig fresh thyme
• 6 tbsp shredded parmesan cheese
• chopped parsley (for garnish)

Directions

• Preheat oven to 425°F.
• Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
• Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
• Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
• Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

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Garlic Parmesan Roasted Delicata Squash

From kitchn:
Butternut squash is one of my very favorite fall vegetables. There are just two tiny problems: I absolutely hate cutting or peeling it. That’s how delicata squash won my affection. Not only is this winter squash easier to slice into, but there’s also no need to peel it. It also comes in a much more manageable size
Ingredients

• 2 medium delicata squash
• Bunch parsley
• 2 cloves garlic
• 2 tbsp olive oil
• 1/4 c grated Parmesan cheese
• Salt & pepper

Directions

• Arrange a rack in the middle of the oven and heat to 425°F.
• Trim squash. Cut in half lengthwise; scrape out seeds and pulp. Slice into 1/4-inch-thick half moons; place on rimmed baking sheet.
• Combine 2 tablespoons olive oil and 2 grated garlic cloves in a small bowl; drizzle over squash.
• Season with salt and pepper; toss to combine.
• Spread in an even layer and roast, flipping halfway, until tender and caramelized, 25 minutes.
• Sprinkle with 1/4 cup grated Parmesan cheese; roast until melted and softened, 5 minutes more.
• Garnish with chopped fresh parsley leaves.

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Delicata Squash Tacos with Black Beans

From Naturally Ella:
You might be thinking why delicata squash? Delicata is one of those hard winter squashes that doesn’t need peeling- you can eat the entire squash, skin and all. Sliced thin, like in these tacos, it roasts quickly, adapts to flavors you pair with it, and works for a myriad of meals.
Ingredients

• 1 small delicata squash
• 1 tablespoon olive oil
• 1 tablespoon adobo seasoning
• 1 cup cooked black beans with liquid
• 1 tablespoon lemon juice
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon Salt
• 4 to 6 tortillas, warmed (see note)
• 1 ounce crumbled goat cheese
• minced cilantro
• minced red onion
• lime juice- for serving

Directions

• ​Preheat oven to 400˚.
• Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice each half into 1/4″ thick half moon slices.
• Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated.
• Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
• While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot.
• Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
• Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.

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Roasted Delicata Squash Pasta with Greens

From Familystyle Food:
Ready in 30 minutes — a delicious vegetarian pasta dish with roasted delicata squash, caramelized onion and chili in a creamy Parmesan sauce with wilted greens.​
Ingredients

• 1 small delicata squash about 10-12 ounces
  
• 2 tablespoons (30 ml) extra virgin olive oil
  
• ½ teaspoon kosher salt
  
• 2 shallots or 1 small red onion, peeled, halved and sliced lengthwise
  
• 1 garlic clove crushed
  
• 1 dried chile de arbol, crumbled, or 1 teaspoon crushed red chili flakes
  
• 1 teaspoon balsamic vinegar
  
• ½ pound (225 g) rigatoni or mezze rigatoni
  
• ¼ cup (60 ml) heavy cream
  
• ¼ cup (25 g) grated fresh Parmesan cheese
  
• 2 good handfuls washed baby greens, such as spinach, kale or arugula

Directions

• 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.
  
• 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.