Can the delicata squash be roasted instead of sauteed?

Yes. To roast delicata squash, cut slightly thicker slices (about 1/2-inch thick). Toss lightly in oil and season with salt and pepper. Roast at 425F until the squash is tender and lightly browned, about 30 to 40 minutes.

Where can I find delicata squash?

It can be found in the produce department of most grocery stores during the fall and winter months. It can also be found at farmer's markets. You can also grow delicata squash in your own garden.

Do I need to use a mandoline slicer?

No, you can use a chef's knife or serrated knife to thinly slice the squash. The benefit of a mandoline is that the slices will be very thin and even.

Do you leave skin on delicata squash?

Yes, the skin is thin and edible and does not need to be peeled.

Do the squash seeds need to be removed?

Yes, for this recipe the delicata squash seeds should be scooped out. You can discard the seeds or roast the seeds as a snack. To roast delicata squash seeds, rinse the seeds and pat them dry. Toss the squash seeds in olive oil and salt and roast at 325F for about 25 minutes.

Can the squash slices be used in a stir-fry?

Yes, you could saute the Delicata squash slices and then add the slices to a stir-fry or curry with other vegetables.

What can I use as a substitute for Delicata squash?

If you can find Honeynut squash, it's a good substitute because it is also a smaller squash that doesn't need to be peeled. Acorn squash also has a similar flavor to Delicata and you can leave the skin on, although the skin tends to be chewier when the squash is sauteed.

Is all winter squash skin edible?

The skin of winter squash is edible, just like the peel of most fruits and vegetables. However edible and tasty are two different things! The skin on many types of winter squash is tough and chewy and the flavor can be bitter or unpleasantly earthy. If you want to enjoy winter squash with the skin, then stick to Delicata, Honeynut and Acorn squash

sautéed delicata squash

5-Ingredient Sautéed Delicata Squash Recipe

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5 from 6 reviews

This easy recipe for sautéed delicata squash uses a simple and fast cooking method that lets the sweet, nutty flavor of the squash shine. A little olive oil and butter, plus a light sprinkle of cinnamon and salt is all you need.

You can easily double this recipe to serve more people. Just make sure to sauté the squash in batches. Don't crowd the sauté pan, or the slices won't brown and cook evenly.

Author: Jenny Meier
Prep Time: 10
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 small servings 1x
Category: Side Dishes
Method: Saute
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 Delicata squash, about 7 inches long
4 teaspoons vegetable oil or olive oil, divided
1/2 tablespoon salted butter
1/8 teaspoon cinnamon
Salt, to taste

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Instructions

Slice and Seed the Squash

For detailed instructions and photos, see the blog section above, “How to Cut Delicata Squash”

Cut the squash lengthwise down the middle.
Use a spoon to scoop the seeds out of each half.
Cut the squash into ¼-inch half moons.

Sauté the Squash

Use a wide non-stick skillet (at least 12-inches). The skillet should have a lid.
You’ll need to sauté the slices in two batches so that the squash cooks evenly and browns properly. If you pile too much into the skillet at once, the squash won’t brown or cook all of the way through.
For the first batch, heat 2 teaspoons of oil in the skillet over medium-high heat.
When the oil is hot, add an even layer of sliced squash. Sauté for 2 to 3 minutes on one side, until the squash is nicely browned.
Turn the heat down to medium. Flip the slices and sauté the second side for another 2 to 3 minutes, until both sides are nicely browned. If the pan seems dry while the squash cooks, add a drizzle of oil.
Transfer the cooked squash to a plate. Warm the remaining 2 teaspoon of oil in the pan. Add the remaining slices of raw squash and saute for 2 to 3 minute on each side until nicely browned.
Add the first batch of squash back to the skillet.
Pour 2 tablespoons of water into the saute pan with all of the squash (be careful, the water might spit and splatter from the heat). Immediately put a lid over the skillet. Turn the heat down to low. Steam the squash for 3 minutes, which will finish cooking the flesh and make it soft and tender.
Take off the lid. If there is any water left in the skillet, let it cook off.
Add the butter to the skillet. While it melts, gently stir the slices. Cook for about 1 minute more. Note: Adding butter at this point is optional, but adds really nice flavor.
Sprinkle cinnamon over the sautéed Delicata squash. Lightly sprinkle with salt to taste.

Notes

Slices that are 1/4-inch thick will cook evenly. If the slices are thinner (1/8-inch thick) they tend to burn easily. If the slices are thicker (1/2-inch thick), they take too long to become soft.

You can use either vegetable oil or olive oil. If you like the flavor of coconut, then go ahead and use coconut oil. Butter gives the dish a rich, buttery flavor that is delicious. However, you can choose to skip the butter for a lighter version that is still really flavorful.

For a savory version of this recipe, skip the cinnamon and instead sprinkle grated or shaved parmesan over the cooked squash. You can also add fresh herbs (rosemary, cilantro, parsley or chives) and/or spices (cumin, cayenne, curry powder).

Additional toppings for sautéed Delicata squash include pomegranate seeds and nuts, like pistachios, walnuts, pecans or almonds.

Find it online: https://www.kitchenskip.com/sauteed-delicata-squash/