Cooking From Memory ~ A Recipe Journal


Delicata Squash

Photo Credit: Paul Gauche Delicata Squash

The Delicata squash is also called sweet potato squash, and has a delicate pale yellow skin with medium green lines running from end to end. This could be dinner. Tonight.

  • 1 Delicata squash
  • ¼ cup water
  • Drizzle olive oil
  • Drizzle honey
  • Drizzle maple syrup
  • Salt and Pepper to taste
  • Various spices: cinnamon, nutmeg, allspice, cayenne, etc. Perhaps ¼ teaspoon each, mix and sprinkle over the squash before baking.

There are a couple of methods to prepare Delicata squash.  With either method, the skin of the squash can be left on during baking and eaten. Delicata squash is so ‘delicate’ that eating the skin with the meat of the squash is just fine.

Method #1:

Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into ½ inch wide slices. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375° degree F. oven until soft—usually 30 to 45 minutes.

Method #2:

Cut off the ends of the squash and with a long spoon, clean out the seeds from the inside.  Cut the squash into ½ inch wide slices. Place the ‘rings’ in a 9×13 inch pan and drizzle with olive oil, honey and maple syrup.  Season with salt and pepper and roast in the oven at 350°

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