22 Delicious Delicata Squash Recipes Amazing

Fall is the perfect time to cozy up with some hearty, wholesome meals, and delicata squash is here to steal the show! With its sweet, nutty flavor and edible skin, this versatile veggie is a dream for quick dinners and seasonal favorites alike. Dive into our roundup of 22 Delicious Delicata Squash Recipes that promise to inspire your next kitchen adventure. Let’s get cooking!

Roasted Delicata Squash with Maple Syrup

Kick off your culinary adventure with this Roasted Delicata Squash with Maple Syrup, a dish that’s as fun to make as it is to eat, proving that squash doesn’t have to be the wallflower of your dinner plate.

Ingredients

• 2 medium delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
• 2 tablespoons extra-virgin olive oil
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the delicata squash slices with extra-virgin olive oil, ensuring each piece is lightly coated for that perfect roast.
3. Arrange the squash in a single layer on the prepared baking sheet, giving each slice its moment in the spotlight to ensure even cooking.
4. Roast in the preheated oven for 20 minutes, then flip each slice with the precision of a pancake maestro to achieve golden perfection on both sides.
5. In a small bowl, whisk together the pure maple syrup, ground cinnamon, sea salt, and freshly ground black pepper, creating a syrup that’s the stuff of autumnal dreams.
6. Drizzle the maple syrup mixture over the roasted squash, followed by the melted unsalted butter, for a glaze that’ll make your taste buds sing.
7. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the squash is caramelized and tender enough to pierce with a fork without a fight.

Just like that, you’ve transformed humble squash into a caramelized, cinnamon-kissed masterpiece. Serve it as a side that steals the show or atop a bed of quinoa for a hearty, sweet-and-savory bowl that’s anything but basic.

Stuffed Delicata Squash with Quinoa and Kale

Look no further for a dish that’s as nutritious as it is Instagram-worthy—this Stuffed Delicata Squash with Quinoa and Kale is the autumnal hug your dinner table has been craving. Packed with flavors that dance and textures that sing, it’s the kind of meal that makes you forget you’re eating something good for you.

Ingredients

• 2 medium delicata squashes, halved lengthwise and seeded
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup dried cranberries
• 2 tbsp extra-virgin olive oil
• 1 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled goat cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the delicata squash halves cut-side up on the prepared baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 25 minutes until the edges are golden and the flesh is tender.
3. While the squash roasts, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the kale and sauté for 3-4 minutes until wilted. Tip: Massaging the kale with a bit of olive oil before cooking can help soften its texture.
5. Stir the cooked quinoa, pecans, cranberries, maple syrup, and cinnamon into the skillet with the kale. Cook for another 2 minutes to combine the flavors.
6. Remove the roasted squash from the oven and fill each half generously with the quinoa-kale mixture. Sprinkle with crumbled goat cheese.
7. Return the stuffed squash to the oven and bake for an additional 5 minutes, just until the cheese begins to melt.

Every bite of this dish offers a delightful contrast between the creamy squash, crunchy pecans, and chewy cranberries, making it a textural masterpiece. Serve it atop a bed of arugula for an extra peppery punch or alongside a crisp white wine to elevate your dining experience.

Delicata Squash Soup with Coconut Milk

Y’all, if you’re looking for a soup that’s as easy on the eyes as it is on the palate, you’ve hit the jackpot. This delicata squash soup with coconut milk is the culinary equivalent of a warm hug on a chilly evening, with a creamy texture that’ll have you questioning whether it’s actually good for you.

Ingredients

• 2 medium delicata squashes, halved lengthwise and seeds removed
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Place the delicata squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30 minutes, or until the flesh is fork-tender.
2. While the squash roasts, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, cumin, coriander, and cayenne pepper to the pot. Cook for 1 minute, stirring constantly to prevent the spices from burning.
4. Once the squash is roasted, scoop the flesh into the pot. Add the coconut milk and vegetable broth, stirring to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
7. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh cilantro.

Creamy, dreamy, and just a tad spicy, this soup is a testament to the magic of simple ingredients. Serve it with a side of crusty bread for dipping, or go wild and top it with toasted pumpkin seeds for an extra crunch.

Baked Delicata Squash Fries

Prepare to have your snack game utterly transformed with these Baked Delicata Squash Fries—because who said fries have to be made of potatoes to be downright addictive?

Ingredients

• 2 medium delicata squash, halved lengthwise, seeds removed, and cut into 1/2-inch thick wedges
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the delicata squash wedges with extra-virgin olive oil until evenly coated.
3. Sprinkle the smoked paprika, garlic powder, fine sea salt, and freshly ground black pepper over the squash. Toss again to ensure each wedge is beautifully seasoned.
4. Arrange the squash wedges in a single layer on the prepared baking sheet, ensuring they’re not touching for optimal crispiness.
5. Bake for 20 minutes, then flip each wedge carefully to promote even browning.
6. Continue baking for another 10-15 minutes, or until the edges are caramelized and the fries are tender when pierced with a fork.
7. Remove from the oven and let cool for a few minutes—trust us, they’re worth the wait.

Now, these fries aren’t just a side dish; they’re a conversation starter. Serve them with a smoky aioli or sprinkle with grated Parmesan for an extra flavor punch. No matter how you enjoy them, their crispy edges and sweet, nutty flavor will have you reaching for seconds.

Delicata Squash and Apple Salad

Alright, let’s dive into a dish that’s as fun to say as it is to eat—Delicata Squash and Apple Salad. This autumnal masterpiece is a symphony of sweet, savory, and crunchy, perfect for those days when you want to impress without the stress.

Ingredients

• 1 medium Delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
• 2 medium Honeycrisp apples, cored and thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup crumbled goat cheese
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the Delicata squash slices with 2 tbsp of olive oil, 1 tbsp of maple syrup, cinnamon, nutmeg, and a pinch of sea salt and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, flipping halfway through, until the squash is caramelized and fork-tender. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly roasted.
4. While the squash roasts, whisk together the remaining olive oil, maple syrup, and apple cider vinegar in a large bowl to create the dressing. Season with a pinch of salt and pepper.
5. Add the sliced apples and toasted pecans to the bowl with the dressing, tossing gently to coat. Tip: Adding the apples last minute keeps them crisp and prevents browning.
6. Once the squash is done, let it cool slightly before adding it to the apple mixture. Gently toss to combine.
7. Sprinkle the crumbled goat cheese over the top just before serving. Tip: For an extra crunch, add a handful of pomegranate seeds for a pop of color and texture.

Serve this vibrant salad warm or at room temperature to let the flavors shine. The combination of creamy goat cheese, crunchy pecans, and tender squash creates a texture that’s nothing short of magical. Perfect for a cozy dinner or as a standout side at your next gathering.

Curried Delicata Squash Lentil Stew

Oh, the joys of autumn flavors coming together in a bowl! This Curried Delicata Squash Lentil Stew is like a warm hug on a crisp fall day, blending the sweetness of squash with the earthy depth of lentils, all spiced to perfection. It’s the kind of dish that makes you want to cancel all plans just to savor every spoonful.

Ingredients

• 1 medium delicata squash, halved lengthwise, seeds removed, and cut into 1/2-inch half-moons
• 1 cup French green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the curry powder and turmeric, stirring quickly to coat the onions and spices evenly.
5. Add the delicata squash half-moons and lentils to the pot, stirring to combine with the spiced onion mixture.
6. Pour in the vegetable broth, ensuring the squash and lentils are fully submerged. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender and the squash is soft.
8. Stir in the coconut milk and season with salt to taste. Simmer uncovered for an additional 5 minutes to slightly thicken the stew.
9. Garnish with fresh cilantro leaves before serving.

Hearty and aromatic, this stew boasts a creamy texture with chunks of tender squash and perfectly cooked lentils. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up every last drop of the flavorful broth.

Delicata Squash Risotto with Sage

Now, let’s dive into a dish that’s as fun to say as it is to eat—Delicata Squash Risotto with Sage. This autumnal delight marries the creamy dreaminess of risotto with the sweet, nutty charm of delicata squash, all while sage whispers sweet nothings in the background. Trust us, your taste buds will thank you.

Ingredients

• 1 medium delicata squash, halved lengthwise, seeds removed, and cut into 1/2-inch half-moons
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, kept warm on the stove
• 1/4 cup unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 8 fresh sage leaves, thinly sliced
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F. Toss the delicata squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. In a large, heavy-bottomed pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
3. Add the Arborio rice to the pot, stirring to coat each grain in oil. Toast the rice for 2 minutes, until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the butter, Parmesan, and sage. Fold in the roasted delicata squash.
7. Season with salt and pepper to taste, then let the risotto rest for 2 minutes before serving.

Velvety and rich, this risotto is a hug in a bowl, with the delicata squash adding a delightful sweetness and texture. Serve it as the star of your dinner table, or pair it with a crisp, green salad for a lighter meal. Either way, it’s bound to impress.

Grilled Delicata Squash with Chili Lime Dressing

Mmm, who knew that a humble squash could steal the show at your next BBQ? This grilled delicata squash, dressed to impress in a zesty chili lime concoction, is about to become the MVP of your vegetable side dishes.

Ingredients

• 1 medium delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 small garlic clove, minced
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a large bowl, toss the delicata squash slices with olive oil, salt, and pepper until evenly coated.
3. Place the squash slices on the grill. Cook for 4-5 minutes per side, or until you achieve those coveted grill marks and the squash is tender.
4. While the squash grills, whisk together honey, lime juice, chili powder, cumin, and minced garlic in a small bowl to create the dressing.
5. Transfer the grilled squash to a serving platter. Drizzle with the chili lime dressing and sprinkle with chopped cilantro.

Unbelievably, this dish balances the sweetness of the squash with the tangy kick of the dressing, creating a symphony of flavors. Serve it atop a bed of quinoa for a hearty meal, or alongside your favorite grilled protein for a side that’s anything but sidelined.

Delicata Squash and Black Bean Tacos

Craving a taco night that’s a little off the beaten path but still packed with flavor? These Delicata Squash and Black Bean Tacos are here to shake up your dinner routine with their sweet, smoky, and slightly spicy charm.

Ingredients

• 1 medium Delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup red onion, finely diced
• 1 clove garlic, minced
• 1 tbsp lime juice
• 8 small corn tortillas, warmed
• 1/4 cup crumbled queso fresco
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Delicata squash slices with olive oil, smoked paprika, cumin, cayenne pepper, and kosher salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the squash roasts, heat a medium skillet over medium heat. Add the black beans, red onion, and garlic, cooking for 5-7 minutes until the onion is translucent and the mixture is fragrant.
5. Stir in the lime juice and remove from heat.
6. Warm the corn tortillas according to package instructions or over a gas flame for a charred effect.
7. Assemble the tacos by dividing the black bean mixture and roasted squash among the tortillas.
8. Top with queso fresco, cilantro, and avocado slices.

Every bite of these tacos is a delightful contrast of creamy avocado, tender squash, and hearty black beans, all brought together with a zesty lime kick. Serve them with an extra wedge of lime on the side for those who love a tangy punch.

Delicata Squash Pie with Pecan Crust

Unbelievably, this isn’t your grandma’s pumpkin pie—unless your grandma is a culinary wizard who swaps in delicata squash and a pecan crust for a twist that’s as delightful as it is delicious. Let’s dive into this autumnal masterpiece that’s bound to steal the show at any table.

Ingredients

• 1 medium delicata squash, halved and seeded
• 1 1/4 cups pecan halves, finely ground
• 1/4 cup clarified butter, melted
• 2 tbsp pure maple syrup
• 1/4 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves

Instructions

1. Preheat your oven to 375°F (190°C). Place the delicata squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45 minutes, or until the flesh is fork-tender.
2. While the squash cools, combine the ground pecans, melted clarified butter, maple syrup, and sea salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
3. Scoop the roasted squash flesh into a blender or food processor. Puree until smooth, then transfer to a large mixing bowl.
4. Whisk in the lightly beaten eggs, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and cloves until the mixture is homogenous.
5. Pour the filling into the pre-baked pecan crust. Bake at 375°F (190°C) for 35-40 minutes, or until the center is set but still slightly jiggly.
6. Allow the pie to cool completely on a wire rack before slicing. This patience-testing step ensures clean cuts and perfect slices.

Whimsically rich and subtly sweet, this pie boasts a velvety texture that pairs divinely with the crunchy, nutty crust. Serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat.

Delicata Squash and Sausage Pasta

Now, let’s talk about a dish that’s as fun to make as it is to eat, blending the sweet, nutty flavors of delicata squash with the hearty, spicy kick of sausage, all tangled up in perfectly al dente pasta. It’s the kind of meal that’ll have you doing a little happy dance in your kitchen.

Ingredients

• 1 medium delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
• 8 oz Italian sausage, casings removed
• 8 oz dried pasta (like fusilli or penne)
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 tsp red pepper flakes
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh sage leaves, thinly sliced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the delicata squash slices with 1 tbsp olive oil, salt, and pepper on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until edges are caramelized and tender.
3. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
4. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Add minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.
6. Stir in the roasted squash, cooked pasta, and reserved pasta water, tossing to combine. Cook for 2 minutes, allowing the flavors to meld.
7. Remove from heat and stir in Parmesan cheese and sage. Season with additional salt and pepper if needed.

Perfectly balanced between sweet and spicy, this dish boasts a delightful contrast of textures—creamy squash, chewy pasta, and crispy sage. For an extra touch of elegance, serve it in hollowed-out delicata squash halves.

Delicata Squash Pancakes with Cinnamon

Get ready to flip your morning routine on its head with these Delicata Squash Pancakes that are as fun to make as they are to eat. Who knew squash could be the star of your breakfast plate?

Ingredients

• 1 cup delicata squash, roasted and pureed
• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup buttermilk
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp vanilla extract
• Clarified butter, for cooking

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and lightly brush with clarified butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, combine the roasted delicata squash puree, buttermilk, eggs, melted clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Every bite of these pancakes is a cozy embrace of sweet, cinnamon-kissed squash and fluffy texture. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for a breakfast that feels like a hug.

Delicata Squash and Goat Cheese Tart

Just when you thought squash season couldn’t get any more exciting, along comes this showstopper that’s equal parts elegant and easy. Imagine layers of caramelized delicata squash and creamy goat cheese cradled in a flaky, buttery crust—this tart is the autumnal love story you didn’t know you needed.

Ingredients

• 1 delicata squash, halved lengthwise, seeded, and sliced into 1/4-inch half-moons
• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the delicata squash slices with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 20 minutes, or until the edges are golden and caramelized.
4. While the squash roasts, unfold the puff pastry on a lightly floured surface and roll it out to a 10×14-inch rectangle. Transfer to a second parchment-lined baking sheet.
5. Using a sharp knife, lightly score a 1-inch border around the edge of the pastry, being careful not to cut all the way through.
6. Brush the pastry border with the beaten egg, then sprinkle the crumbled goat cheese evenly within the scored border.
7. Arrange the roasted squash slices over the goat cheese in an overlapping pattern.
8. Bake the tart for 25 minutes, or until the pastry is puffed and golden brown.
9. Let the tart cool for 5 minutes before slicing to allow the cheese to set slightly.

Rich with the sweet, nutty flavor of roasted delicata squash and the tangy creaminess of goat cheese, this tart is a textural dream. Serve it warm with a drizzle of balsamic glaze for an extra pop of flavor that’ll have your guests begging for the recipe.

Delicata Squash Chips with Sea Salt

Yum, you’re about to turn that humble delicata squash into the crunchiest, most addictive snack this side of the Mississippi. These chips are so good, they’ll make your taste buds do a happy dance—no fancy kitchen gadgets required, just a sprinkle of sea salt and a whole lot of love.

Ingredients

• 1 medium delicata squash, thinly sliced into 1/8-inch rounds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 250°F and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, toss the delicata squash rounds with extra-virgin olive oil until each slice is lightly but evenly coated.
3. Arrange the slices in a single layer on the prepared baking sheets, ensuring they don’t overlap for maximum crispiness.
4. Sprinkle the flaky sea salt evenly over the squash rounds, aiming for a delicate balance that enhances without overpowering.
5. Bake for 45 minutes, then flip each chip carefully to ensure even cooking and return to the oven for another 45 minutes.
6. Keep an eye on them during the last 10 minutes—oven temperatures can vary, and you’re looking for a golden edge and a crisp texture.
7. Remove from the oven and let cool on the baking sheets for 5 minutes; they’ll crisp up even more as they sit.

These delicata squash chips are a textural dream—crispy on the outside with a slight chewiness that keeps you coming back for more. Serve them as a standalone snack or get creative by crumbling them over a creamy soup for an unexpected crunch.

Delicata Squash and Cranberry Bake

Hold onto your aprons, folks, because we’re about to dive into a dish that’s as fun to make as it is to devour—think of it as the culinary equivalent of a cozy sweater for your taste buds.

Ingredients

• 1 medium delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
• 1 cup fresh cranberries
• 2 tbsp pure maple syrup
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/4 cup chopped pecans
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the delicata squash slices and cranberries with maple syrup, olive oil, cinnamon, nutmeg, and sea salt until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
4. Scatter the chopped pecans and dot with butter pieces over the top of the squash and cranberry mixture.
5. Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the cranberries have burst, stirring once halfway through to ensure even cooking.
6. For a caramelized finish, broil on high for the last 2-3 minutes, watching closely to prevent burning.

You’ll know it’s ready when the squash is fork-tender and the cranberries have created a vibrant, jammy sauce. Serve this beauty as a standout side or spoon it over creamy polenta for a main that sings with autumnal flavors.

Delicata Squash Smoothie with Ginger

Zesty and zippy, this Delicata Squash Smoothie with Ginger is your ticket to a flavor-packed morning or a refreshing afternoon pick-me-up. It’s like autumn decided to throw a party in your blender, and everyone’s invited—especially your taste buds.

Ingredients

• 1 medium Delicata squash, roasted and cooled
• 1 cup unsweetened almond milk
• 1 tbsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1 tbsp pure maple syrup
• 1/2 cup ice cubes

Instructions

1. Preheat your oven to 400°F. Halve the Delicata squash lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 25 minutes, or until the flesh is tender when pierced with a fork. Let cool completely.
2. Scoop the roasted squash flesh into a high-powered blender, ensuring no seeds or skin are included.
3. Add the almond milk, grated ginger, ground cinnamon, and maple syrup to the blender. Tip: For an extra smooth texture, blend the ingredients on high for 30 seconds before adding ice.
4. Drop in the ice cubes and blend on high until the mixture is smooth and frothy, about 1 minute. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
5. Pour into a chilled glass and serve immediately. Tip: Garnish with a thin slice of ginger or a sprinkle of cinnamon for an Instagram-worthy presentation.

Expect a velvety smooth texture with a warm, spicy kick from the ginger and cinnamon, perfectly balanced by the natural sweetness of the squash and maple syrup. Serve it in a hollowed-out mini pumpkin for a festive touch that’ll have your guests swooning.

Delicata Squash and Mushroom Stir Fry

Delightfully easy and unexpectedly gourmet, this stir fry turns humble ingredients into a weeknight hero. With a wink to autumn’s bounty, it’s the kind of dish that makes you feel like a kitchen wizard with minimal effort.

Ingredients

• 1 medium delicata squash, halved lengthwise, seeded, and sliced into 1/4-inch half-moons
• 8 oz cremini mushrooms, quartered
• 2 tbsp clarified butter
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat a large skillet over medium-high heat and add clarified butter and olive oil, swirling to coat the pan.
2. Add delicata squash slices in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and slightly caramelized. Tip: Don’t stir too often to ensure a good sear.
3. Transfer squash to a plate and in the same skillet, add mushrooms. Cook for 5 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
4. Reduce heat to medium, add garlic, thyme, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Return squash to the skillet, tossing gently to combine with mushrooms and spices. Season with sea salt and black pepper to taste. Cook for an additional 2 minutes to meld flavors. Tip: A splash of apple cider vinegar can brighten the dish if desired.
6. Remove from heat and serve immediately.

Rich in textures from the creamy squash to the meaty mushrooms, this stir fry sings with smoky, spicy notes. Try topping it with crumbled goat cheese or toasted pumpkin seeds for an extra layer of flavor and crunch.

Delicata Squash Bread with Walnuts

So, you’ve stumbled upon the holy grail of autumn baking, where delicata squash meets its destiny in a loaf so moist, it’ll make your pumpkin bread weep with envy. This isn’t just bread; it’s a love letter to fall, studded with walnuts for that perfect crunch.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 1 cup delicata squash puree
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with clarified butter, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, light brown sugar, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, melted and cooled clarified butter, and delicata squash puree, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the bread tender.
5. Fold in the toasted and roughly chopped walnuts, distributing them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This patience-testing step ensures the bread sets perfectly.
9. For an extra crunch, toast a slice and slather with honey butter. Tip: The contrast of warm bread and cool butter is a game-changer.

Great news: this bread is as versatile as it is delicious. Serve it toasted with a dollop of Greek yogurt for breakfast, or as is for a midday snack that screams sophistication. The delicata squash lends a subtly sweet, nutty flavor, while the walnuts add a satisfying crunch, making each bite a textural dream.

Delicata Squash and Chickpea Curry

Yikes, it’s squash season again, and before you groan at the thought of another bland veggie dish, let me introduce you to a curry that’ll make your taste buds do the cha-cha. This Delicata Squash and Chickpea Curry is the autumnal hug your dinner table has been begging for, packed with flavors so bold, they’ll have you forgetting pumpkin spice everything.

Ingredients

• 1 medium Delicata squash, halved lengthwise, seeded, and sliced into 1/2-inch half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 cup vegetable broth
• 1/2 cup cilantro leaves, chopped
• 1 tbsp lime juice
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion, sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add Delicata squash slices, cook for 5 minutes, stirring occasionally, until edges begin to soften.
5. Sprinkle curry powder, turmeric, and cayenne pepper over the squash, stir to coat evenly.
6. Pour in diced tomatoes with their juices, coconut milk, and vegetable broth, bring to a simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until squash is tender.
8. Add chickpeas, simmer uncovered for 5 minutes to heat through.
9. Remove from heat, stir in lime juice and half of the chopped cilantro.
10. Season with salt to taste, garnish with remaining cilantro before serving.

Kick back and marvel at the creamy texture of the squash against the hearty chickpeas, all swimming in a sauce that’s rich, spicy, and slightly sweet. Serve it over a bed of fluffy basmati rice or with a side of naan to sop up every last drop of that golden goodness.

Delicata Squash Pizza with Caramelized Onions

Prepare to have your taste buds dazzled by a pizza that’s anything but ordinary. This Delicata Squash Pizza with Caramelized Onions is a fall favorite that’ll make you forget all about traditional toppings, and yes, it’s as delicious as it sounds.

Ingredients

• 1 medium Delicata squash, halved lengthwise, seeds removed, and sliced into 1/4-inch half-moons
• 1 large yellow onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tsp granulated sugar
• 1 lb pizza dough, store-bought or homemade
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1 tbsp fresh sage leaves, finely chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat.
2. In a large bowl, toss the Delicata squash slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread on a baking sheet in a single layer and roast for 20 minutes, flipping halfway, until edges are caramelized and tender.
3. While the squash roasts, heat the remaining 1 tbsp olive oil and butter in a skillet over medium-low heat. Add the onions, sugar, and remaining salt and pepper. Cook, stirring occasionally, for 25 minutes until deeply golden and sweet.
4. On a floured surface, stretch the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper.
5. Spread the ricotta cheese evenly over the dough, leaving a 1-inch border. Top with the caramelized onions, roasted squash, mozzarella, and sage.
6. Carefully transfer the pizza (on the parchment) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
7. Remove from the oven and sprinkle with Parmesan cheese. Let cool for 2 minutes before slicing.

Here’s how this pizza steals the show: the squash brings a creamy texture, the onions add a sweet depth, and the sage offers a fragrant punch. Try serving it with a drizzle of balsamic glaze for an extra layer of flavor that’ll have everyone asking for seconds.

Delicata Squash and Spinach Lasagna

Oh, the joys of lasagna—especially when it’s not your nonna’s classic but a whimsical twist featuring delicata squash and spinach! This dish is like autumn and comfort food had a baby, and it’s here to make your taste buds dance.

Ingredients

• 1 large delicata squash, halved lengthwise, seeds removed, and sliced into 1/4-inch half-moons
• 2 cups whole-milk ricotta cheese
• 1 pasture-raised egg, lightly beaten
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup clarified butter
• 12 no-boil lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, combine the ricotta cheese, beaten egg, chopped spinach, Parmesan cheese, thyme, nutmeg, salt, and pepper. Mix until well blended.
3. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange 4 lasagna noodles over the sauce, slightly overlapping.
4. Spread half of the ricotta mixture over the noodles, then layer half of the delicata squash slices on top. Repeat the layers once more, starting with the marinara sauce.
5. Top the final layer with the remaining marinara sauce and sprinkle with mozzarella cheese.
6. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
7. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Gorgeously layered with a creamy, cheesy interior and a slightly crispy top, this lasagna is a showstopper. Serve it with a crisp green salad and a glass of white wine for a meal that’s as elegant as it is comforting.

Delicata Squash Ice Cream with Vanilla

Get ready to turn your dessert game up a notch with this unexpectedly delightful delicata squash ice cream, where the humble squash meets the luxurious embrace of vanilla in a frozen dance of flavors. Who knew veggies could be this seductive?

Ingredients

• 1 medium delicata squash, halved lengthwise and seeds removed
• 2 cups heavy cream, preferably organic
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks, pasture-raised and lightly beaten
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F. Place the delicata squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the flesh is tender and easily pierced with a fork. Let cool slightly, then scoop out the flesh into a blender.
2. In a medium saucepan over medium heat, combine the heavy cream, whole milk, half of the sugar, and the vanilla bean seeds. Heat until the mixture is just about to simmer, stirring occasionally to dissolve the sugar.
3. In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened. Gradually temper the yolks by adding a small amount of the hot cream mixture while whisking constantly, then pour the yolk mixture back into the saucepan.
4. Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F on a candy thermometer). Do not let it boil.
5. Strain the custard through a fine-mesh sieve into the blender with the roasted squash. Add the sea salt and blend until completely smooth.
6. Chill the mixture in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

Perfectly creamy with a whisper of autumn, this ice cream surprises with its velvety texture and the sweet, nutty undertones of delicata squash. Serve it atop a warm slice of gingerbread or alongside a drizzle of caramel for a dessert that’s anything but ordinary.

Conclusion

Unlock the versatility of delicata squash with these 22 mouthwatering recipes that promise to delight your taste buds and simplify your meal prep. Whether you’re craving something sweet, savory, or downright comforting, there’s a dish here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.