Two Recipes to Cook Delicata Squash

We have been watching the progress of our first attempt to grow Delicata Squash. Bert planted seeds under grow lights back in the spring and carefully transplanted them into the garden in late May. We did not really know anything about growing or cooking the squash so this was an experiment for the season.

We planted only 6 seeds. We had no idea how big they would get, but from the size of the first few leaves, I knew they would be BIG!

We watered frequently and held our breath!

We had to keep directing the vines back into the fenced area while the squash grew. It was fun to watch.

While we waited, I did some research about when to pick them and how to cook them. Eventually the skins turned the right color and hardened. They were about 8-9″ long. They almost fell off the vines last week, so it must be time!

Recipe #1: Roasting Slices

The first recipe I found was a simple roasting of slices. The directions said to cut the squash in half, scoop out the seeds and slice them in 1/4 to 1/2″ slices.

The flesh was about 3/4″ thick and the skin could not be peeled off when raw.

I put the slices in a bowl and drizzled oil on them, then added salt and arranged them on a cookie sheet.

I roasted them at 425 degrees for 20 minutes; then turned them over and roasted for another 15 minutes. They were supposed to be crispy on the outside and tender on the inside.

They tasted good but were a little hard to eat. The rind was still tough so we had to sort of nibble on the inside. They were hardly thick enough to cut off with a knife. So…moving on to another recipe!

Recipe #2: Stuffed and Baked

Bert suggested we use them like we would a sweet pepper, stuffing them with a hamburger/rice mixture and baking them in the oven.

We prepped the squash like before…cut in half and scooped out the seeds.

Then we assembled the stuffing:

1 1/2 lb. of hamburger, cooked with onion, garlic, salt and pepper

1-2 cups of cooked rice

1-2 cups of cooked tomatoes (or canned)

Italian seasoning

We mixed this all up and stuffed the squash shells:

I covered the pan with foil and baked it at 350 degrees for an hour. This made a very tasty meal! The squash was soft enough to scoop out of the shell while we ate the stuffing. I will consider this recipe a success!

Delicata squash is not as sweet as Acorn squash, but it made a pretty dinner. It would have been good with a sprinkle of Parmesan cheese on top, before or after baking (if you can have it). Enjoy!

Please comment or email me directly at marykisner@comcast.net.

2 thoughts on “Two Recipes to Cook Delicata Squash”

  1. Will you plant this squash again next year? I have never tried this variety of squash. I usually go to acorn squash, butternut or spaghetti squash.
    Glad you found a recipe you enjoyed. What are the measurements for this squash – length and circumference?

  2. We probably will not plant it again next year. It really took up too much garden space just for 5-6 squash. I suspect someone at the Farmer’s market will have them later this summer.

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