Sweet & Sour Delicata Squash

sweet & sour

Found this recipe on the Yellow House blog, written by food and garden blogger Sarah Searle, who also lives in rural VA. She credits Domenica Marchetti’s “The Glorious Vegetables of Italy” for the original recipe. Haven’t gone back to look at the original, but I adapted a tad after I demoed it  at Brookside Gardens October 22, 2014. I like red pepper flakes, what can I say. Delicatas, incidentally, are a lovely mesh of summer and winter squash — they have the dulcet sweetness of a butternut, but you don’t peel them and the skin, while not absent like a zucchini, is soft and pleasantly chewy. You could also substitute butternut — or use both. Read More

Delicata Squash and Potato Salad


Delicatas are the no-peel winter squash.  Just remove the seeds and cook! This terrific salad has it all – incredible flavor, an addictive vinaigrette, fall colors and tastes, high nutrient and low on calories.  At dinner the other night, it was the first thing to go. For a vegan version, just omit the cheese.  Adapted from “Bi-Rite Market’s Eat Good Food” by Sam Mogannam & Dabney Gough.  Serves 4-6. Read More

Delicata, Cauliflower and Pearl Onion Roast

The tender skin on the delicata doesn’t require peeling; other substitutes for delicata are kabocha, Honey Delight or Black Forest, all have edible skin.

1 (10oz) bag pearl onions, preferably red, peeled (about 20 small onions)
1 lb. delicata squash, halved, seeded and then cubed
1 small cauliflower, cut or broken into florets
¼ cup olive oil
1 tsp. garam masala (can substitute curry powder or pumpkin pie spice)
1 tsp. salt (optional)

Preheat the oven to 375 ̊. Spread all the vegetables on a large cookie sheet, drizzle with oil and sprinkle with salt and garam masala. Roast until tender, 40-50 minutes. Transfer to a serving platter and garnish with copped parsley.