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Delicata Squash

Delicata squash is milder and not as sweet as other winter squash, so it pairs well with hearty winter dishes. Delicata’s thinner skin is barely detectable when cooked, so there’s no need to peel it. (Technically you can eat the skin on any squash, but it’s tough.) Plus, it’s smaller than many other winter squash—you can find ones that are about the size of a big russet potato—so it can serve four as a side dish without tons of leftovers. And, like all winter squash, delicata squash a great source of beta carotene—the same compound the body converts to vitamin A, which is essential for good vision, healthy skin and a strong immune system. Try it in these delicata squash recipes- roasted with red onion and aromatic rosemary or juicy pears and a dash of chili powder. Delicata steams up beautifully, too—it’s simple and festive tossed with dried fruit and toasted nuts. Or sauté thin slices with orange juice and a sprinkling of pistachios.


  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, halved and sliced
  • 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
  • 1 teaspoon orange zest
  • 3/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chopped salted pistachios


  1. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistacios.

Recipe courtesy