Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe - Pamela Salzman (2024)

FAQs

How do you make Delicata squash easier to cut? ›

Trim the ends, then slice the squash in half lengthwise. Remove the seeds with a spoon. Cut each half into three long pieces, using the green stripes on the skin and the natural indentations they provide to make easy cuts. Cut the pieces into cubes.

Frozen chunks may be added directly to stews or into the oven for roasting, or thawed before using.

Finding delicata squash that's ripe and fresh is always best. You'll know it's ripe if the vertical strips of color in the grooves turn orange. They are unripe when they're dark green. But if you don't plan on using them right away, there's nothing wrong with buying them unripe.

Adjust oven rack to lowest position and preheat oven to 425°F (218°C). Trim both ends of each delicata squash. Stand one squash up on the larger cut side and, using a chef's knife, slice it lengthwise, down through the center of the squash, creating two even halves.

The delicata is actually named for its delicate, edible skin, so there is no need for peeling here. The rind of these cylindrical, striped vegetables is similar in texture to a summer squash like zucchini, and becomes perfectly tender when cooked.

"Squash contains a toxin known as Cucurbitacin E, which can give the squash a bitter taste. If too much of the toxin is consumed it can cause illness. It is rare, but if the squash has a bitter taste, stop eating it, and grab another one."

Delicata squash has SO much offer when it comes to nutrition. In general, winter squash is a good source of dietary fiber, a unique type of carbohydrate that the body doesn't digest. Fiber is important for maintaining gut health and can help manage cholesterol and blood sugar levels.

Storage tips: Winter Squash is best stored between 55-65 degrees, however, Delicata squash does not store quite as well as heartier varieties like Acorn and Butternut. Place in a cool dry room in your house (do not refrigerate) and it should last 3 months.

To spot a bad delicata squash, start by visually inspecting it. Mold, soft spots, or dark spots are clear signs. Next, feel the squash. If it feels squishy rather than firm, this is usually a sign that it's past its prime.

Yes, you're supposed to eat the skin. You can eat the seeds, too.

Why is my delicata squash bitter? ›

The higher the levels of cucubitacin, the more bitter the squash will taste. The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

Its rind may look super tough on the outside, but we can assure you, it's super soft on the inside. There are reasons why your squash may be different this year. The maturity of the squash may be at play. Generally, younger squash has more tender skin so it could be that last year you harvested earlier.

Lay the squash on it's side. Raise a knife 3-4 inches above the squash and give it a little chop to break into it. Using your other hand, press down on the top of the blade and slice all the way through.

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.