Autumn’s crisp air calls for cozy, flavorful dishes, and delicata squash is the star of the season! Whether you’re craving quick weeknight dinners or hearty comfort food, our roundup of 20 savory recipes has something to delight every palate. From roasted to stuffed, these easy-to-make dishes promise to bring warmth to your table. Dive in and discover your new fall favorite!
Roasted Delicata Squash with Maple Glaze
Ever find yourself staring at a delicata squash, wondering how to turn this humble gourd into a show-stopping side? Fear not, because we’re about to roast it to perfection and drench it in a maple glaze that’ll make your taste buds do a happy dance.
Ingredients
- Delicata squash – 2 medium
- Maple syrup – ¼ cup
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 400°F because we’re getting hot and ready.
- Slice the delicata squash into ½-inch rings, scooping out the seeds like you’re excavating treasure. Pro tip: Leave the skin on for easy eating and extra nutrients.
- Toss the squash rings with olive oil and salt, ensuring each piece is slicked up for maximum crispiness.
- Arrange the squash in a single layer on a baking sheet, giving them space to breathe and roast evenly. Crowding is a no-go here.
- Roast for 20 minutes, then flip each piece with the finesse of a pancake pro. This ensures both sides get that golden, caramelized goodness.
- Drizzle the maple syrup over the squash, returning it to the oven for another 10 minutes. The syrup will bubble and cling to the squash like a sweet, sticky hug.
- Remove from the oven when the edges are crispy and the glaze is glossy. Let it cool for a minute unless you enjoy playing food Jenga with molten squash.
Bite into these roasted delicata rings, and you’ll get a contrast of crispy edges and tender centers, all wrapped in a sweet maple embrace. Serve them atop a bed of greens for a salad that eats like a meal, or stack them high as a veggie-centric appetizer that’ll steal the spotlight.
Delicata Squash and Kale Salad with Tahini Dressing
Oh boy, if you’re looking for a salad that’s as fun to make as it is to eat, you’ve hit the jackpot. This dish is a vibrant dance of flavors and textures that’ll make your taste buds do the tango.
Ingredients
- Delicata squash – 1 medium, sliced into ½-inch rings
- Kale – 4 cups, chopped
- Tahini – ¼ cup
- Lemon juice – 2 tbsp
- Maple syrup – 1 tbsp
- Garlic – 1 clove, minced
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 400°F. This is where the magic starts, so don’t rush it.
- Toss the delicata squash rings with 1 tbsp olive oil and ¼ tsp salt. Spread them out on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until they’re golden and tender. Tip: Don’t overcrowd the pan, or you’ll steam instead of roast.
- While the squash is roasting, whisk together tahini, lemon juice, maple syrup, minced garlic, and the remaining olive oil and salt in a small bowl. Tip: If the dressing is too thick, add water one teaspoon at a time until it’s drizzle-able.
- In a large bowl, massage the chopped kale with half of the tahini dressing. Yes, massage—it helps soften the kale and makes it more digestible.
- Once the squash is done, let it cool for a few minutes, then add it to the kale. Drizzle the remaining dressing over the top and toss gently to combine. Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.
Every bite of this salad is a crunch-tastic adventure, with the creamy tahini dressing playing the perfect foil to the sweet, roasted squash and earthy kale. Serve it as a hearty side or top it with grilled chicken for a meal that’s anything but boring.
Stuffed Delicata Squash with Quinoa and Cranberries
Unbelievably easy yet impressively fancy, this stuffed delicata squash is your ticket to becoming the undisputed champion of weeknight dinners. Packed with quinoa and cranberries, it’s a dish that screams ‘I tried’ without actually trying too hard.
Ingredients
- Delicata squash – 2 medium
- Quinoa – 1 cup
- Dried cranberries – ½ cup
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Water – 2 cups
Instructions
- Preheat your oven to 400°F. This is where the magic starts, so don’t skip this step unless you enjoy raw squash.
- Cut the delicata squash in half lengthwise and scoop out the seeds. Pro tip: A spoon is your best friend here, unless you prefer finger painting with squash guts.
- Drizzle the squash halves with 1 tbsp of olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 25 minutes. They should be tender but not mushy – think ‘just right’ Goldilocks style.
- While the squash roasts, rinse the quinoa under cold water. This isn’t just busywork; it removes the bitter coating that nobody wants.
- In a saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes. No peeking! Letting the steam do its thing is key to fluffy quinoa.
- Remove the quinoa from heat and let it sit covered for 5 minutes. Then, fluff it with a fork and stir in the dried cranberries.
- Once the squash is roasted, flip them over and fill each half with the quinoa mixture. Drizzle with the remaining 1 tbsp of olive oil for that extra ‘chef’s kiss’ effect.
- Return the stuffed squash to the oven and bake for another 10 minutes. This step is all about bringing everything together in a warm, cozy hug.
Perfectly balanced between sweet and savory, each bite offers a delightful crunch from the squash and a chewy pop from the cranberries. Serve it on a bed of greens for a color contrast that’ll make your Instagram followers jealous.
Delicata Squash Soup with Coconut Milk
Get ready to cozy up with a bowl of this velvety, dreamy Delicata Squash Soup that’s about to become your fall obsession. It’s like a hug in a bowl, but with a tropical twist thanks to the coconut milk—because why not pretend you’re on a beach while you’re actually in your PJs?
Ingredients
- Delicata squash – 2 medium
- Coconut milk – 1 can (13.5 oz)
- Vegetable broth – 4 cups
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F. This is where the magic starts, so don’t rush it.
- Cut the delicata squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Pro tip: No need to peel—the skin gets tender and adds a nice texture.
- Place the squash cut-side down on a baking sheet and roast for 30 minutes, or until the flesh is fork-tender. The smell? Absolutely divine.
- Let the squash cool slightly, then scoop the flesh into a blender. Add coconut milk, vegetable broth, salt, and black pepper. Blend until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
- Pour the soup into a pot and warm over medium heat for 5 minutes, stirring occasionally. Keep an eye on it—no boiling allowed, or the coconut milk might throw a fit.
Zesty, creamy, and with just the right amount of sweetness, this soup is a showstopper. Serve it with a drizzle of coconut milk and a sprinkle of toasted coconut flakes for that extra ‘wow’ factor. Or, go wild and pair it with a crusty bread for dipping—because soup without bread is just… sad.
Baked Delicata Squash Fries with Garlic Aioli
Prepare to have your mind blown and your taste buds tantalized with these crispy, golden delights that are about to become your new obsession. Perfect for when you’re craving something crunchy but want to keep it on the healthier side, these fries are a game-changer.
Ingredients
- Delicata squash – 2 medium
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Garlic – 2 cloves
- Mayonnaise – ½ cup
- Lemon juice – 1 tsp
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into ½-inch thick fries. Tip: No need to peel the squash—the skin gets deliciously crispy!
- Toss the squash fries with olive oil and salt until evenly coated, then spread them out in a single layer on the prepared baking sheet.
- Bake for 25 minutes, flipping halfway through, until the fries are golden and crispy on the edges. Tip: Don’t overcrowd the pan, or they’ll steam instead of crisp up.
- While the fries bake, mince the garlic and mix it with mayonnaise and lemon juice to create the garlic aioli. Tip: Let the aioli sit for a few minutes to allow the flavors to meld.
- Serve the baked delicata squash fries hot with the garlic aioli on the side for dipping.
Unbelievably crispy on the outside yet tender on the inside, these fries are a sweet and savory dream. Try serving them alongside a burger or as a standout snack at your next game night—they’re sure to steal the show.
Delicata Squash and Black Bean Tacos
Howdy, taco enthusiasts! If you’re tired of the same old fillings and crave a twist that’s both nutritious and downright delicious, these Delicata Squash and Black Bean Tacos are about to rock your world. Perfect for those who like their meals with a side of fun and a dash of health.
Ingredients
- Delicata squash – 1 medium, sliced into ½-inch rings
- Black beans – 1 can (15 oz), drained and rinsed
- Corn tortillas – 8
- Olive oil – 2 tbsp
- Cumin – 1 tsp
- Salt – ½ tsp
- Lime – 1, juiced
- Avocado – 1, sliced
- Cilantro – ¼ cup, chopped
Instructions
- Preheat your oven to 400°F. This is the perfect temp to get those squash rings caramelized and tender.
- Toss the delicata squash rings with 1 tbsp olive oil, cumin, and salt. Spread them out on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until they’re golden and fork-tender.
- While the squash is roasting, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the black beans and cook for 5 minutes, mashing slightly for texture. Tip: A splash of lime juice here adds a bright flavor contrast.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side. Keep them wrapped in a towel to stay warm and pliable.
- Assemble your tacos: Start with a layer of black beans, add a few squash rings, top with avocado slices, and a sprinkle of cilantro. Tip: For an extra kick, a drizzle of hot sauce takes these tacos to the next level.
Zesty, hearty, and with a satisfying crunch, these tacos are a celebration of textures and flavors. Serve them up with an extra lime wedge on the side for that perfect tangy finish, or get creative by adding a sprinkle of cotija cheese for a salty contrast.
Caramelized Delicata Squash with Brown Butter and Sage
Howdy, squash lovers and butter enthusiasts! Let’s dive into a dish that’s as fun to make as it is to say—caramelized delicata squash with brown butter and sage. It’s the kind of recipe that’ll have you pretending you’re a gourmet chef, even if your most sophisticated kitchen tool is a butter knife.
Ingredients
- Delicata squash – 2 medium
- Unsalted butter – 4 tbsp
- Fresh sage leaves – 10
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 425°F. This is where the magic begins, so no peeking until it’s hot!
- Slice the delicata squash into ½-inch rings, scooping out the seeds. Pro tip: Leave the skin on for extra texture and less fuss.
- Arrange the squash rings on a baking sheet, drizzle with 1 tbsp melted butter, and season with salt and pepper. Roast for 20 minutes, then flip and roast for another 15 minutes until caramelized.
- While the squash roasts, melt the remaining 3 tbsp butter in a skillet over medium heat. Swirl until it turns a nutty brown, about 3 minutes. Toss in the sage leaves and fry until crisp, roughly 30 seconds. Tip: Keep an eye on the butter; it goes from brown to burnt faster than a gossip spreads.
- Drizzle the brown butter and sage over the roasted squash. Serve immediately for maximum oohs and ahhs.
Just like that, you’ve got a dish that’s sweet, nutty, and herby all at once. The squash rings are tender with a slight bite, perfect for stacking high or serving alongside your favorite protein. Go ahead, take a bow—you’ve earned it.
Delicata Squash and Apple Stuffed Pork Chops
Today’s the day to turn your kitchen into a flavor circus with a dish that’s as fun to make as it is to devour. Think juicy pork chops playing hide and seek with sweet delicata squash and crisp apples – a combo that’s downright magical.
Ingredients
- Pork chops – 4, bone-in
- Delicata squash – 1 cup, diced
- Apple – 1, diced
- Butter – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Thyme – 1 tsp
Instructions
- Preheat your oven to 375°F – because good things come to those who bake.
- Season pork chops with salt and pepper on both sides. Pro tip: Let them sit for 10 minutes to absorb the flavors like a sponge.
- In a skillet over medium heat, melt butter and sauté squash and apple until soft, about 5 minutes. Stir in thyme for that herby goodness.
- Cut a pocket into each pork chop, then stuff generously with the squash-apple mixture. Secure with toothpicks if they’re being rebellious.
- Heat the same skillet over medium-high and sear chops for 3 minutes per side until golden. This locks in juices – no dry chops on our watch!
- Transfer to the oven and bake for 15 minutes, or until the internal temp hits 145°F. Yes, a meat thermometer is your best friend here.
- Let rest for 5 minutes before serving. Patience is a virtue, especially when it comes to juicy meat.
Zesty flavors and tender textures make this dish a showstopper. Serve it atop a bed of wild rice or with a side of roasted Brussels sprouts for a meal that’s as balanced as your life aspires to be.
Delicata Squash Risotto with Parmesan
Venture into the world of creamy, dreamy risotto with a twist that’ll make your taste buds do a happy dance—Delicata Squash Risotto with Parmesan. It’s the kind of dish that turns a regular Tuesday into a ‘let’s light some candles and pretend we’re in Italy’ kind of night.
Ingredients
- Delicata squash – 1 medium
- Arborio rice – 1 cup
- Chicken broth – 4 cups
- Parmesan cheese – ½ cup, grated
- Butter – 2 tbsp
- Olive oil – 1 tbsp
- Onion – ½, diced
- Garlic – 2 cloves, minced
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- 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 fork-tender. Tip: No need to peel—the skin is edible and adds a nice texture!
- While the squash roasts, heat olive oil and 1 tbsp butter in a large pan over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and sauté for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
- Stir in Arborio rice, coating it well with the oil and butter mixture. Toast for 2 minutes to enhance its nutty flavor.
- Begin adding chicken broth, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. Tip: Constant stirring is key to releasing the rice’s starches for that signature creamy texture.
- Once the squash is roasted, scoop out the flesh and mash it lightly. Stir into the risotto along with the remaining butter, Parmesan, salt, and pepper.
- Cook for another 2 minutes, then remove from heat. Let it sit for a minute—it’ll thicken up beautifully.
This risotto is a velvety hug in a bowl, with the sweet, nutty squash playing off the salty Parmesan like they’re old friends. Serve it in hollowed-out squash halves for a dinner party wow factor, or just eat it straight from the pot—we won’t judge.
Spicy Delicata Squash and Chickpea Curry
Look alive, food lovers! We’re diving fork-first into a dish that’s as fun to say as it is to devour—Spicy Delicata Squash and Chickpea Curry. This bowl of cozy vibes is your ticket to flavor town, with a kick that’ll make your taste buds do a happy dance.
Ingredients
- Delicata squash – 1 medium, sliced
- Chickpeas – 1 can, drained
- Coconut milk – 1 can
- Curry powder – 2 tbsp
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, grated
- Vegetable broth – 1 cup
- Salt – 1 tsp
Instructions
- Heat olive oil in a large pot over medium heat (350°F) until shimmering.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant—don’t let them burn!
- Toss in the sliced delicata squash, stirring to coat with the oil, and cook for 5 minutes until slightly softened.
- Sprinkle curry powder and salt over the squash, stirring well to evenly distribute the spices.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Add the drained chickpeas, reduce heat to low, and let the curry simmer uncovered for 20 minutes, stirring occasionally.
- Tip: For a thicker curry, let it simmer a bit longer. If it’s too thick, add a splash more broth.
- Tip: Taste and adjust seasoning if needed, but remember the flavors will deepen as it cooks.
- Tip: Serve over rice or with naan for the ultimate curry experience.
Kick back and savor the creamy texture and bold flavors of this curry. The delicata squash brings a subtle sweetness that plays perfectly with the spicy, aromatic curry. Try topping it with a dollop of yogurt or a sprinkle of fresh cilantro for an extra layer of yum.
Delicata Squash and Goat Cheese Tart
Get ready to fall head over heels for this Delicata Squash and Goat Cheese Tart, a dish that’s as fun to make as it is to devour. Perfect for when you want to impress without the stress, this tart is a showstopper that whispers ‘I’m fancy’ but shouts ‘Let’s eat!’
Ingredients
- Delicata squash – 1 medium
- Goat cheese – 4 oz
- Puff pastry – 1 sheet
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Fresh thyme – 1 tbsp
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the delicata squash into ¼-inch rounds, scoop out the seeds, and toss with 1 tbsp olive oil, salt, and black pepper.
- Roast the squash on the prepared baking sheet for 20 minutes, flipping halfway, until golden and tender.
- While the squash roasts, roll out the puff pastry on a floured surface to a 12-inch square and transfer to another parchment-lined baking sheet.
- Spread the goat cheese evenly over the puff pastry, leaving a 1-inch border around the edges.
- Arrange the roasted squash slices on top of the goat cheese, then fold the edges of the pastry over the filling.
- Brush the pastry edges with the remaining 1 tbsp olive oil and sprinkle with fresh thyme.
- Bake for 25 minutes, or until the pastry is puffed and golden brown.
And just like that, you’ve got a tart that’s crispy, creamy, and slightly sweet, all at once. Serve it warm with a drizzle of honey for an extra touch of magic, or enjoy it as is – because honestly, it’s perfect either way.
Grilled Delicata Squash with Balsamic Reduction
Feast your eyes on this: a dish that’s as fun to make as it is to eat, turning the humble delicata squash into the star of your dinner table with a balsamic twist that’ll have your taste buds doing a happy dance.
Ingredients
- Delicata squash – 2 medium
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Balsamic vinegar – ½ cup
- Honey – 1 tbsp
Instructions
- Preheat your grill to medium-high heat, about 400°F, because we’re not just warming it up, we’re getting it ready to work some magic.
- Slice the delicata squash into ½-inch rings, scooping out the seeds like you’re excavating treasure, because let’s face it, the golden rings are the real prize here.
- Toss the squash rings with olive oil and salt, ensuring each piece is slicked up and ready for its grill debut.
- Grill the squash for 4-5 minutes per side, or until you’ve got those gorgeous grill marks that scream ‘I know what I’m doing.’
- While the squash grills, simmer balsamic vinegar and honey in a small saucepan over low heat for 10 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon. Tip: Keep an eye on it; balsamic reduction goes from ‘just right’ to ‘sticky situation’ faster than you can say ‘oops.’
- Drizzle the balsamic reduction over the grilled squash right before serving, because presentation is key, and we eat with our eyes first.
Who knew squash could steal the show? The caramelized edges meet the sweet-tangy balsamic reduction in a match made in flavor heaven. Serve it atop a bed of arugula for a peppery contrast or alongside grilled chicken to round out the meal.
Delicata Squash and Lentil Stew
Just when you thought squash season couldn’t get any cozier, along comes this Delicata Squash and Lentil Stew to prove you wrong. It’s like a hug in a bowl, but with more lentils and less awkwardness.
Ingredients
- Delicata squash – 1 medium, cubed
- Green lentils – 1 cup
- Vegetable broth – 4 cups
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Cumin – 1 tsp
- Salt – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add minced garlic and cumin, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Toss in the cubed delicata squash, stirring to coat with the oil and spices, cook for 5 minutes.
- Add the green lentils and vegetable broth, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender. Tip: Stir occasionally to prevent sticking.
- Season with salt, then simmer uncovered for an additional 5 minutes to thicken the stew. Tip: The stew should coat the back of a spoon when it’s ready.
Rich in flavor and hearty in texture, this stew is a delightful dance of sweet squash and earthy lentils. Serve it with a dollop of yogurt or over a bed of quinoa for an extra protein punch.
Delicata Squash Pancakes with Cinnamon Syrup
Feast your eyes (and soon, your fork) on this autumnal twist to your breakfast routine that’s about to make your taste buds do a happy dance. Perfect for those crisp mornings when only something sweet, spiced, and utterly satisfying will do.
Ingredients
- Delicata squash – 1 cup, mashed
- Flour – 1 cup
- Egg – 1
- Milk – ½ cup
- Baking powder – 1 tsp
- Salt – ½ tsp
- Cinnamon – 1 tsp
- Maple syrup – ½ cup
- Butter – 2 tbsp
Instructions
- Preheat your skillet over medium heat (350°F) and melt 1 tbsp of butter.
- In a bowl, whisk together the mashed delicata squash, egg, and milk until smooth.
- Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking.
- Add flour, baking powder, salt, and ½ tsp cinnamon to the wet ingredients, stirring just until combined.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
- Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- In a small saucepan, combine maple syrup, remaining butter, and ½ tsp cinnamon over low heat, stirring until butter melts.
- Tip: For a thicker syrup, let it simmer for an additional minute off the heat.
- Serve pancakes hot, drizzled with the cinnamon syrup.
These pancakes are a delightful mix of fluffy and hearty, with the delicata squash adding a subtle sweetness that pairs perfectly with the warm cinnamon syrup. Try stacking them high with a dollop of whipped cream and a sprinkle of pecans for an extra indulgent treat.
Delicata Squash and Sausage Stuffed Shells
Now, who said squash was just for fall? This ‘Delicata Squash and Sausage Stuffed Shells’ recipe is here to prove that this versatile veggie can shine any time of year, especially when paired with the hearty goodness of sausage and the comforting embrace of pasta.
Ingredients
- Delicata squash – 1 medium
- Italian sausage – 1 lb
- Jumbo pasta shells – 20
- Ricotta cheese – 1 cup
- Mozzarella cheese – 1 cup, shredded
- Parmesan cheese – ½ cup, grated
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic powder – ½ tsp
Instructions
- Preheat your oven to 375°F. This ensures a perfectly golden finish without drying out the shells.
- Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into ½-inch thick half-moons. No need to peel—the skin softens beautifully when roasted.
- Toss the squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 25 minutes, or until fork-tender.
- While the squash roasts, cook the pasta shells according to package instructions until al dente, then drain and set aside. Tip: Slightly undercook the shells to prevent them from becoming mushy when baked.
- In a skillet over medium heat, cook the Italian sausage until browned, breaking it into small pieces. Drain any excess fat.
- In a bowl, combine the roasted squash, cooked sausage, ricotta, ½ cup mozzarella, Parmesan, garlic powder, and remaining salt and pepper. Mix gently to keep the squash pieces somewhat intact for texture.
- Stuff each pasta shell with the squash and sausage mixture and place in a greased baking dish. Sprinkle the remaining mozzarella on top.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Let the dish sit for 5 minutes before serving to allow the flavors to meld beautifully.
Every bite of these stuffed shells is a delightful mix of creamy, cheesy, and slightly sweet with a hint of spice from the sausage. Serve them atop a bed of arugula for a peppery contrast or alongside a crisp white wine to cut through the richness.
Delicata Squash and Pear Galette
Fancy a galette that’s as fun to say as it is to eat? This Delicata Squash and Pear Galette is your ticket to autumnal bliss, blending sweet, savory, and a hint of sass in every bite. Perfect for those who like their desserts with a side of drama and their dinners with a dash of dessert.
Ingredients
- Delicata squash – 1 medium, sliced
- Pear – 1 large, thinly sliced
- Pie crust – 1 store-bought or homemade
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Thyme – 1 tsp
- Honey – 2 tbsp
Instructions
- Preheat your oven to 375°F. This ensures your galette gets that perfect golden crust without any soggy bottoms.
- Roll out the pie crust on a parchment-lined baking sheet. Aim for a rustic circle—perfection is overrated.
- Toss the delicata squash and pear slices with olive oil, salt, pepper, and thyme. This is where the magic starts, so don’t skimp on the tossing.
- Arrange the squash and pear slices on the pie crust, leaving a 2-inch border. Fold the edges over the filling, pleating as you go for that artisanal look.
- Drizzle honey over the top. This isn’t just for sweetness; it’s the glue that brings all the flavors together.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Patience is key here—good things come to those who wait.
- Let it cool for 5 minutes before slicing. This brief intermission ensures your galette holds its shape and doesn’t turn into a squash-pear soup.
How about that for a showstopper? The galette boasts a buttery crust that crumbles just right, with a filling that’s a harmonious blend of sweet pear and earthy squash. Serve it warm with a scoop of vanilla ice cream for a dessert that’s sure to steal the spotlight, or enjoy it as is for a brunch that’s anything but basic.
Delicata Squash and Farro Salad with Pomegranate
Yikes, it’s already 2025, and we’re still obsessing over the perfect fall salad? You betcha! This isn’t just any salad—it’s a symphony of sweet, nutty, and tart flavors that’ll make your taste buds do a happy dance.
Ingredients
- Delicata squash – 1 medium
- Farro – 1 cup
- Pomegranate seeds – ½ cup
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 400°F. This is where the magic starts, folks—getting that squash perfectly roasted.
- Slice the delicata squash into ½-inch rings, scoop out the seeds, and toss with 1 tbsp olive oil, salt, and pepper. Pro tip: No need to peel! The skin gets delightfully crispy.
- Spread the squash on a baking sheet and roast for 25 minutes, flipping halfway through, until golden and caramelized.
- While the squash roasts, rinse the farro under cold water. This little step prevents it from being too sticky—nobody wants a clumpy salad.
- Cook the farro according to package instructions, usually about 15-20 minutes in boiling water, then drain and let it cool slightly.
- In a large bowl, combine the roasted squash, cooked farro, and pomegranate seeds. Drizzle with the remaining 1 tbsp olive oil and toss gently. Here’s a tip: Letting it sit for 10 minutes before serving lets the flavors mingle like old friends.
This salad is a textural dream—creamy farro, crispy squash, and juicy pomegranate seeds. Try serving it on a platter with a sprinkle of extra pomegranate seeds for a pop of color that screams ‘eat me!’
Delicata Squash and Mushroom Stir-Fry
Who knew that the humble delicata squash could steal the show in a stir-fry? This dish is a game-changer for weeknight dinners, turning the ordinary into the extraordinary with just a handful of ingredients and a dash of creativity.
Ingredients
- Delicata squash – 1 medium, sliced into half-moons
- Mushrooms – 8 oz, sliced
- Olive oil – 2 tbsp
- Soy sauce – 1 tbsp
- Garlic – 2 cloves, minced
- Red pepper flakes – ¼ tsp
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add delicata squash to the skillet, stirring occasionally, until edges begin to caramelize, about 5 minutes.
- Tip: Don’t overcrowd the pan to ensure each piece gets perfectly golden.
- Push squash to one side of the skillet, add mushrooms to the other side, and cook without stirring for 2 minutes to let them brown.
- Add garlic and red pepper flakes, stirring everything together for 1 minute until fragrant.
- Tip: Keep the garlic moving to prevent it from burning and turning bitter.
- Drizzle soy sauce over the mixture, tossing to coat evenly, and cook for another 2 minutes.
- Tip: For an extra flavor boost, finish with a squeeze of lemon juice or a sprinkle of fresh herbs.
Zesty and vibrant, this stir-fry brings a delightful crunch from the squash and a meaty depth from the mushrooms. Serve it over a bed of fluffy quinoa or alongside a crisp green salad for a meal that’s as nutritious as it is delicious.
Delicata Squash and Bacon Hash
Every now and then, a dish comes along that makes you wonder how you ever lived without it—this Delicata Squash and Bacon Hash is that dish. It’s the perfect blend of sweet, savory, and downright delicious, with a side of ‘why didn’t I think of this sooner?’
Ingredients
- Delicata squash – 1 medium, sliced into half-moons
- Bacon – 6 slices, chopped
- Olive oil – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your skillet over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate. Tip: Save that bacon fat—it’s liquid gold for flavor!
- In the same skillet, add olive oil and the delicata squash half-moons. Season with salt and pepper. Cook for about 10 minutes, flipping halfway, until golden and tender. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly caramelized.
- Return the crispy bacon to the skillet with the squash. Toss everything together and cook for another 2 minutes to let the flavors marry. Tip: A squeeze of fresh lemon juice at the end can add a bright contrast to the richness.
Unbelievably simple yet packed with flavor, this hash boasts a delightful contrast between the creamy squash and the crispy bacon. Serve it topped with a fried egg for breakfast, or alongside a crisp salad for a light dinner that punches above its weight.
Delicata Squash and Spinach Lasagna
Now, let’s dive into a dish that’s as fun to make as it is to eat, blending the sweet, nutty flavors of delicata squash with the earthy goodness of spinach, all layered up in a lasagna that’ll have your taste buds doing a happy dance.
Ingredients
- Delicata squash – 2 medium, sliced into ½-inch rounds
- Spinach – 4 cups, fresh
- Lasagna noodles – 12, no-boil
- Ricotta cheese – 15 oz
- Mozzarella cheese – 2 cups, shredded
- Parmesan cheese – ½ cup, grated
- Garlic – 2 cloves, minced
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F. This ensures a perfectly golden top without overcooking the delicate squash.
- Toss the delicata squash rounds with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread them on a baking sheet and roast for 20 minutes until tender. Tip: Don’t overcrowd the pan for even roasting.
- In a skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and spinach, cooking until spinach wilts, about 3 minutes. Season with remaining salt and pepper.
- In a 9×13 inch baking dish, layer 4 lasagna noodles, half the ricotta, half the spinach, half the squash, and ⅓ of the mozzarella. Repeat layers, finishing with noodles, remaining mozzarella, and parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden. Tip: Let it sit for 10 minutes before slicing to keep layers intact.
Who knew lasagna could get a veggie-packed makeover and still be irresistibly cheesy? The delicata squash adds a creamy texture that pairs wonderfully with the gooey cheeses, while the spinach brings a fresh contrast. Serve it with a crisp salad to round out the meal.
Summary
Here’s a treasure trove of 20 savory delicata squash recipes to spice up your fall cooking! From cozy soups to hearty roasts, each dish promises to delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the autumn inspiration with fellow foodies on Pinterest!
