How to Cook Delicata Squash: Easy Roasting Method - with video - Rachel Cooks® Learn how to cook delicata squash with this easy roasting method!
Spoiler alert: No peeling necessary! Do you have a favorite squash? I know butternut is a common go-to and would probably get the vote Miss Popular, but delicata squash has my heart. And it’s not just because you don’t have to peel it (you can eat the skin!). Although, I’d be lying if I pretended that wasn’t part of my infatuation with it. I’m really excited about a recipe I have coming up Wednesday using this method of cooking delicata squash – I think you guys are going to go crazy over it. I haven’t tried making it in the slow cooker yet (mostly because I love this method so much), but I’m sure you could! So, let’s get down to business: How to cook delicata squash. WASH IT. When you roast delicata squash like this, it gets super crispy.
Ingredients 1 delicata squash 1 teaspoon olive oil 1/4 teaspoon salt (more or less to taste) 1/4 teaspoon black pepper (more or less to taste) Instructions Preheat oven to 425°F. Notes. Bacon-Parmesan Spaghetti Squash Recipe - Home Cooking Memories. This Bacon-Parmesan Spaghetti Squash recipe is a deliciously easy side dish – it might even turn a reluctant spaghetti squash eater into a fan.
If you aren’t familiar with spaghetti squash, it’s a winter squash that is oblong with a yellow, hard shell. The inside is a stringy, which is why the name “spaghetti” squash. One of the things I love about spaghetti squash, like other winter squash, is that they keep well. I buy spaghetti squash when I see the prices at the lowest (I like to buy them at .79 cents per pound or less) and keep in a cool place. While I generally use within a week or so, you don’t have to — they can usually keep for about a month. Parmesan Roasted Acorn Squash Recipe. Roasted Butternut Squash with Pine Nuts and Parmesan. Last week, my two childhood friends and I were in Chicago for my holiday cookbook signing.
We arrived in the city around lunchtime, and since our hotel rooms weren’t ready yet and I therefore couldn’t immediately check in, change into my yoga pants, crawl under the covers, begin sucking my thumb, and turn on the TV to see if this was one of the blessed hotels in America that carries Bravo, we decided to go have lunch. After asking around here and there, we landed at The Purple Pig. And I know I’m probably a little slanted because I get excited about dining out, period, and pretty much think everything someone else cooks for me is the best thing I’ve ever eaten…but honestly, this was one of the best meals I’ve ever had.
I loved it. Absolutely loved it. It was a feast for the senses. I needed it to be in my life again. Start with a butternut squash. Lop off the top and bottom… Use a nice, sharp knife to slice off the skin… Then slice the whole darn squarsh in half and scoop out the seeds. Sweet Balsamic Butternut Squash. Chopped butternut squash tossed with a balsamic, honey, butter sauce and roast in the oven until crispy sweet!
I know this is going to sound a bit crazy, being that I try all sorts of new recipes and all, but I've never had butternut squash before. I know, right? For some reason I kept thinking it would taste... oh I don't know... squash-like. The first few times I actually had squash, I now know was zucchini, was in the dining hall at college. Some things that dining hall did well. Zucchini squash? Oh. Sweet Balsamic Butternut Squash 2 small-medium butternut squash (if yours are on the larger side, I would double the other ingredients) 3 tablespoons balsamic vinegar 2 tablespoons honey.
Caramelized Butternut Squash Recipe. Baked Acorn Squash. And…the holiday dishes continue here on P-Dub Cooks.
I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. It just feels right.