I had no idea what delicata squash was or what to do with it until I started receiving this variety two years ago in my CSA share. I googled the squash to identify it. I found that it’s taste is very delicate and I enjoy this variety of squash the most. Mashed and lightly seasoned is all delicata squash needs to be enjoyable. I am so glad I googled it otherwise I think I may have just used the delicata as a Fall decoration!
I baked the squash first for about 60-90 minutes until the outside began to soften. I have never cut squash prior to baking. The outer skin is so tough I would definitely end of in the ER if I tried. Baking the squash whole is a safer way to go in my kitchen. Many recipes though suggest you cut the squash in half to bake it. Do what you feel is safe for you!
Mashed squash is a great alternative to mashed potatoes. Not that mashed potatoes are bad, because I do not view food as good or bad. I believe in variety. Adding color to your plate is the best way to increase variety in foods and better yet nutrients. Squash is low in fat and calories and rich is Vitamin A and antioxidants.
- 1 Medium Delicata Squash
- 2 teaspoons butter
- 1/8 teaspoon dried thyme
- Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Place washed delicata squash on a baking sheet or oven safe dish.
- Bake squash, rotating occasionally, for about 60-90 minutes or until squash is soft.
- Remove from oven and let cool until you are able to handle the squash.
- Cut squash in half and scoop out seeds.
- Spoon out squash, separating it from the skin.
- Discard seeds and skin.
- Mashed squash either using a potato masher, blender, or electric mixer.
- Add in butter and seasonings.
- Serve immediately.
- One squash serves about 2-3 people.