Chef Gina Veneziano Makes Delicate Delicata Squash, A CSA Side Dish
One of my favorite things about Fall produce is the large selection of squash varieties. While I’ve been cooking with spaghetti squash, acorn squash, and of course, butternut squash for years, I had not dabbled with Delicata until this week’s CSA box provided me the opportunity. I quickly started thinking of side-dishes since we are already on week 4 of this 5-week journey and I wanted to make sure I provided you with a bit of a unique recipe, different from the vegetables you may typically prepare. This is a quick, easy recipe that could be made any weeknight and served alongside any protein of choice.
Appropriately named, the skin of a Delicata is more delicate than most other squash types and therefore does not need to be peeled, making it even easier an ingredient to work with than most. I created a roasted version with a tangy, slightly spicy dressing to counteract the squash’s natural sweetness. I served it alongside a cod filet since I could bake them both at the same time, for a simple yet delicious and different dinner than my usual staples – everyone was pleased, I hope you will be as well. Bon Appetit!
Prep Time: 35 min
Makes: 4 servings
- Juice of 1 lemon – amounts to approximately 2-3 TBS
- 4 TBS olive oil
- 1 TBS Hot honey *if you don’t have hot honey, use regular and add a large pinch of red pepper flakes
- 2 Delicata squash
- Salt & pepper, to taste
Since you are already taking the seeds out and already have the oven going, simply rinse the seeds off, season and toss with olive oil, salt & pepper and bake along with the squash for a healthy snack.
I often mix up the flavor profile and add things like cumin or old bay.
Spread across the baking sheet in a single layer, bake seeds for a 15-minute interval, and when you flip the squash, the seeds are likely to be done.
You can enjoy as a snack or even sprinkle on top of the Delicata side dish to add extra crunch.
About Chef Gina Veneziano
Hailing from a long line of chefs, Gina spent much of her early childhood at her family’s restaurant. Always wanting to make a career of it, she has spent the last 15 years doing everything from interning at a butcher shop to concepting food trucks to catering sales to most recently, recipe development and culinary innovations. She prides herself in being the only person to successfully recreate her grandmother’s famous meatballs – you can usually catch her, apron on, and a glass of prosecco in hand – cheers!