Storage Instructions:

Store this roasted delicata squash in an airtight container for up to 3 to 4 days. Reheat in the microwave, if desired, until just warmed through, 1 to 2 minutes.

How should you store delicata squash?

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 get it in your CSA it will already be cured. If you grow your own, make sure you cure yours before storing it.

How well should you clean a delicata squash?

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 farm 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.

4-ingredient spice roasted delicata squash

Name: Spice Roasted Delicata Squash with Port Reduction
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium delicata squash; 1 tablespoon extra-virgin olive oil; 1 teaspoons pumpkin pie spice; ¾ cup port wine

Description

This Spice Roasted Delicata Squash with Port Wine Sauce is made with just 4 ingredients and comes together in about 35 minutes. I love to serve this tasty baked delicata side in the fall along with grilled pork chops and a green salad.

Ingredients

Units Scale

2 medium delicata squash
1 tablespoon extra-virgin olive oil
1 teaspoons pumpkin pie spice
3/4 cup port wine

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Instructions

Preheat oven to 400ºF.
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.

Notes

Cooking Tip: 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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

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