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How to cook Delicata Squash?

Can it just bee done like acorn or butternut? I usually steam/bake those ones and melt a little honey butter on at the end. Is delicata about the same flavor or are there any little tidbits about it that might be helpful?

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Asked by earthmama727 at 6:51 PM on Oct. 15, 2010 in Food & Drink

Level 11 (626 Credits)
Answers (4)
  • Delicata squash is a nice mild tasting and delicious squash. The following recipes will give you an idea of how to use it. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.
    Squash with Herbs

    2 medium winter squash (about 2 pounds)
    3 tablespoons butter
    1/4 cup fresh sage, chopped
    1 tablespoon fresh rosemary, chopped
    1 1/2 cups apple cider or juice
    1 cup water
    2 teaspoons wine or herb vinegar
    1 teaspoon salt
    freshly ground pepper to taste

    If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3t

    Answer by SweetLuci at 9:58 PM on Oct. 15, 2010

  • Baked Delicata Squash

    1 delicata squash
    1-2 Tbsp. butter
    salt and freshly ground black pepper

    Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.


    Answer by SweetLuci at 9:59 PM on Oct. 15, 2010

  • Delicata Squash Puree

    One 2-lb. Delicata squash
    1 lb. potatoes, peeled and quartered
    1 cup heavy cream or half and half
    2 tbsp. butter or olive oil
    1/4 c. finely chopped fresh chives
    salt and fresh ground black pepper to taste

    Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

    Answer by SweetLuci at 10:00 PM on Oct. 15, 2010

  • Delicata & Roasted Mushrooms with Thyme

    6 tablespoons olive oil
    1 tablespoon chopped fresh thyme
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    2 pounds delicata squash (3 medium), halved lengthwise, seeded, cut cross-
    wise into 1/2-inch-wide slices
    2 pounds mixed fresh mushrooms, trimmed and halved

    Stir together oil, thyme, salt, and pepper. Toss squash and mushrooms with the thyme oil and arrange in one layer in a large shallow (1/2 to 1-inch deep) baking pan. (If necessary use a second pan so that all vegetables are in one layer.)

    Roast in a 375 degree F. oven, stirring occasionally, until vegetables are tender and liquid from the mushrooms is evaporated, 25 to 30 minutes.


    Answer by SophiaofLight at 12:49 AM on Oct. 16, 2010

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