Type what you have

Ingredients

• ✓ delicata squash
• olive oil
• salt
• cayenne pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (232 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
2. 2 Place squash halves cut-side down on a cutting board. Cut into 3/8-inch slices.
3. 3 Transfer slices to a large bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss until squash is well coated.
4. 4 Arrange squash in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are browned and squash is tender, 12 to 18 minutes.

By John Mitzewich

Ingredients

• ✓ delicata squash
• olive oil
• garlic
• parsley

Instructions

1. 1 Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. 2 Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. 3 Bake in preheated oven for 30 minutes, or until tender.

By Syd

Ingredients

• ✓ delicata squash
• olive oil
• salt
• maple syrup
• curry powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
3. 3 Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.

By Toi

Ingredients

• ✓ delicata squash
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Drizzle olive oil on the bottom of a baking dish to coat. Season squash halves with salt and pepper; arrange in the prepared baking dish cut-side down.
3. 3 Bake in the preheated oven until a fork easily pierces through skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.

By Jessica

Ingredients

• ✓ delicata squash
• cooking spray
• cumin
• coriander
• black pepper
• sea salt
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

By VirginiaWillis

Ingredients

• ✓ delicata squash
• butter
• cinnamon
• salt
• nutmeg
• maple syrup
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Discard stem ends from each squash; slice each squash in half, lengthwise. Remove seeds and membranes with a spoon; cut into ½-inch slices and place in a bowl.
3. 3 Combine melted butter, cinnamon, salt, and nutmeg in a separate bowl; pour over squash slices and stir to coat.
4. 4 Cook squash slices on the preheated grill until grill marks appear and squash is fork-tender, 4 to 5 minutes per side, moving slices away from any flare-ups while they cook. Transfer to a bowl.
5. 5 Pour maple syrup over squash; stir to coat. Garnish with feta cheese.

By Bibi

Ingredients

• ✓ delicata squash
• vegetable broth
• salt
• lime
• sriracha sauce
• sugar
• sesame oil
• fish sauce

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• ✓ delicata squash
• butter
• lime juice
• chili powder
• lime zest
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash, skin-side up, into a large baking dish. Fill the dish with 1/4 inch water.
2. 2 Bake in the preheated oven until squash pierces easily with a fork, about 30 minutes.
3. 3 When the squash is almost finished, blend butter with lime juice and chili powder in a small bowl. Mix in lime zest, salt, and pepper.
4. 4 Remove squash from the oven, flip, and spoon butter mixture into the cavities. Serve immediately.

By Dave McIntyre

Ingredients

• ✓ delicata squash
• onion
• vegetable broth
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. 2 In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. 3 Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. 4 Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

By Sue Haser

Ingredients

• ✓ delicata squash
• butter
• onion
• vegetable broth
• greek yogurt
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
3. 3 Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
4. 4 Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
5. 5 Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
6. 6 Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

By Stella

Ingredients

• ✓ delicata squash
• olive oil
• salt
• black pepper
• olive oil
• shallot
• thyme
• balsamic vinegar
• honey
• cranberry

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Scrub delicata squash well to make sure the skin is clean. Slice the ends off the delicata squash. Using a spoon or butter knife, reach into the ends, remove the seeds, and discard. Slice squash into 3/4-inch slices. Place into a resealable plastic bag with 1 tablespoon olive oil and sprinkle with salt and pepper. Set aside.
3. 3 Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add shallot and saute until lightly browned and translucent, 2 to 3 minutes. Sprinkle with thyme and whisk in balsamic vinegar and honey until well combined. Add cranberries and bring to a boil; reduce heat to medium-low and let simmer until dressing is starting to thicken, 2 to 3 more minutes. Remove from heat and set aside; keep warm.
4. 4 Place squash slices on the preheated grill and close lid; grill until lightly charred and soft, about 5 minutes on each side. Remove squash to a platter and spoon warm dressing over the top.

By France Cevallos

Ingredients

• ✓ delicata squash
• honey
• red wine vinegar
• red pepper flake
• thyme
• paprika
• salt
• olive oil
• kosher salt

Instructions

1. 1 Combine honey, vinegar, pepper flakes, thyme, smoked paprika, and salt in a small saucepan over medium-high heat; bring to a boil. Cool, about 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Scrub delicata squash and pat dry; cut into ½-inch rings. Scoop out seeds from center of each ring; toss rings with olive oil. Arrange rings on the prepared baking sheet; season with ½ teaspoon salt.
4. 4 Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

By LauraF

Ingredients

• ✓ delicata squash
• olive oil
• salt
• black pepper
• flour
• pizza dough
• cornstarch
• basil pesto
• mozzarella cheese
• parmesan cheese
• pecan

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine delicata squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking sheet and season with salt and pepper.
3. 3 Bake in the preheated oven until delicata squash has softened, about 10 minutes. Cut into pieces.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.
6. 6 Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese.
7. 7 Bake in the hot oven until pizza crust is crispy, about 10 minutes. Sprinkle with pecan nuts.

By Syd

Ingredients

• ✓ delicata squash
• cooking spray
• salt
• black pepper
• butter
• all-purpose flour
• milk
• gruyere cheese
• cayenne pepper
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
2. 2 Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
3. 3 Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
4. 4 Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.

By Bibi

Ingredients

• ✓ delicata squash
• olive oil
• mild sausage
• red onion
• mushroom
• vegetable broth
• farro
• water
• pecorino romano cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausage, onion, and squash. Cook, stirring occasionally, until onion and squash are softened slightly and sausages have browned on once side, about 5 minutes. Turn sausages and add frozen mushrooms; cook, stirring occasionally, until mushrooms have thawed, about 3 minutes.
2. 2 Stir in vegetable broth and farro; bring to a boil. Reduce heat and simmer until farro is tender and sausage is cooked through, 10 to 15 minutes, adding hot water to the pan as needed to prevent the mixture from becoming too dry.
3. 3 Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper to taste and serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ delicata squash
• olive oil
• red onion
• celery
• ground turkey
• bacon
• garlic
• turmeric
• cumin
• safflower
• sea salt
• rainbow chard
• vegetable broth
• goat cheese
• olive oil
• saffron
• panko bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
3. 3 Bake in the preheated oven until fork-tender, 20 to 30 minutes.
4. 4 Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
5. 5 Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
6. 6 Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.

By jozemom

Ingredients

• ✓ delicata squash
• sweet potato
• butternut squash
• rutabaga
• onion
• red potato
• carrot
• rosemary
• thyme
• oregano
• olive oil
• bay leaf
• lemon juice
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine sweet potatoes, butternut squash, rutabaga, delicata squash, onion, red potatoes, and carrots in a large roasting pan. Combine rosemary, thyme, and oregano in a small bowl.
3. 3 Drizzle olive oil over vegetables; sprinkle with herb mixture, then toss to coat. Scatter bay leaves over vegetables; drizzle lemon juice and red wine vinegar over top.
4. 4 Roast in the preheated oven until vegetables are tender, about 1 ½ hours, stirring every 30 minutes. Season with salt and black pepper.

By Snowbunny

Ingredients

• ✓ delicata squash
• honey
• brown sugar
• cinnamon
• allspice

Instructions

1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Ingredients

• ✓ delicata squash
• water
• olive oil
• onion
• bell pepper
• shrimp
• corn
• pea
• curry powder
• salt
• black pepper

Instructions

1. 1 Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
2. 2 Microwave squash until tender, about 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
4. 4 Scoop shrimp mixture into squash halves.

By emily

Ingredients

• ✓ delicata squash
• olive oil
• olive oil
• turkey sausage
• celery
• onion
• garlic
• sage
• rosemary
• thyme
• wild rice
• cherry
• parsley
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper.
2. 2 Brush cut sides of squash with 2 teaspoons oil. Place cut-sides down on the baking sheet.
3. 3 Bake in the preheated oven until soft, 20 to 25 minutes.
4. 4 Heat 1 tablespoon oil in a medium pan over medium-high heat. Add turkey sausage. Saute, breaking up into small crumbles, until browned, 2 to 3 minutes. Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes.
5. 5 Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.

By France Cevallos

Ingredients

• ✓ delicata squash
• butter
• yellow onion
• garlic
• salt
• sage
• walnut
• pistachio
• almond
• pine nut
• parmesan cheese
• yogurt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.
3. 3 Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.
4. 4 Bake in the preheated oven until squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes. Cut each squash half in half to serve.

By paulettep