This super easy Spice Roasted Delicata Squash recipe with a Port Wine Reduction is so yummy! Plus it’s only 4 ingredients! I know, right? Gotta get it! Plus all you want to know about Delicata, like can you eat the skin, and should I buy Organic?
Did you got some delicata squash in your CSA box this week and now you’re wondering what to do with it? Or maybe you picked some up at the farmers’ market, but now you can’t remember is this the one that you can eat the skin?
I am so glad you’re here because today I am going to be sharing 5 things to know about delicata squash.
I also have this super simple and healthy recipe for Spice Roasted Delicata Squash with Port Reduction. I know it sounds fancy, but it actually only has 4 ingredients! It is naturally vegan, paleo and gluten-free.
5 Facts about Delicata Squash
- The skin of delicata squash is completely edible. No peeling required! Cut the squash in half lengthwise first and just scoop out the pulp and seeds from the center of the cavity. Then from there you can cut it up into squares, half moons, strips or you can cook the half as they are and stuff them.
- Delicata is a winter squash. Which means that they are harvested in the fall and can be stored and enjoyed during the winter. All winter squash is super healthy and among other nutritional benefits is an important source of Vitamin A and Vitamin C.
- Though winter squash is not on the dirty dozen list, it is one of the vegetables that you should seek out organic because it has been shown to have high levels of residual pesticides.
- After delicata squash is harvested it needs to be cured in a warm dry spot for one to two weeks. This helps the squash starches to be turned into sugars (which makes it taste sweeter.) When you bring a squash home from the farmers’ market or in your CSA it will already be cured. If you grown your own, make sure you cure yours before storing it.
- Because the skin is thin it makes it more susceptible to rot. Wash any dirt off the skin when you bring it home and make sure it is dry before storing it. Some farms will actually wash the squash with a mild bleach solution to kill the spores on the skin that cause it to rot. It is best stored in a cool dark place– like a root cellar– and will keep for two to three months.
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Winter Squash is #22 on the list of data for pesticide residue in produce from the Environmental Working Group
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- 2 medium delicata squash
- 1 tablespoon extra-virgin olive oil
- 1 teaspoons pumpkin pie spice
- ¾ cup port wine
- Preheat oven to 400 degrees F.
- Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about 1/3-inch thick. Toss in a large bowl with spice and salt to taste until the squash is coated. Spread out on two large baking sheets and transfer to the oven. Roast, stirring once or twice and rotating the pans, until the squash s tender and browning, 16 to 20 minutes.
- Meanwhile bring port to a boil over medium-high heat, in a small sauce pan, swirling occasionally. Adjust heat so flame is not licking the sides of the pan and boil, swirling occasionally, until the port is reduced to a thick syrupy consistency, 7 to 8 minutes.
- Serve the squash drizzled with the port sauce.
- Serving Size: 1 cup
- Calories: 130
- Sugar: 3 g
- Sodium: 136 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
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