It’s delicata season! I look forward to this time of year so much. Several years ago I had never even heard of delicata squash, and now it’s a fall staple. If you’ve never tried it before, start with this Delicata Squash Gratin.
Common Questions About Delicata Squash
What does delicata squash taste like?
Delicata squash has a sweet, nutty flavor that is often compared to butternut squash or sweet potatoes. Its flesh is tender and creamy when cooked.
Do you have to peel delicata squash?
No, the skin of delicata squash is thin and edible, making it one of the few winter squash varieties that doesn’t need to be peeled.
How do you store delicata squash?
Store delicata squash in a cool, dry place. It can last for several weeks, but it’s best to use it within a few weeks of purchase to ensure freshness.
Can you eat the seeds of delicata squash?
Yes, delicata squash seeds can be roasted and eaten, just like pumpkin seeds. They make a tasty and nutritious snack.
How do you cook delicata squash?
Delicata squash can be roasted, sautéed, steamed, or used in gratins and soups. It cooks relatively quickly compared to other winter squashes.
What are the nutritional benefits of delicata squash?
Delicata squash is low in calories and a good source of dietary fiber, vitamin A, vitamin C, and potassium. It’s also rich in antioxidants. While it’s typically cooked, delicata squash can be eaten raw when sliced thinly, such as in salads. Its flavor is mild and sweet even when uncooked.
Is delicata squash a good substitute for other squashes?
Yes, delicata squash can be used as a substitute for other winter squashes like butternut or acorn squash in many recipes, though the texture and sweetness may vary slightly.
How do you know when delicata squash is ripe?
A ripe delicata squash has a firm texture, vibrant color (usually cream with green stripes), and feels heavy for its size. Avoid squash with soft spots or blemishes.
Ingredients
- 2 delicata squash, seeds removed and sliced
- 1 teaspoon avocado oil (or avocado oil spray)
- 2 tablespoons butter
- 4 tablespoons flour
- 2 cups milk of choice (I used unsweetened cashew milk)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne (optional)
- 4 ounces light Jarlsberg cheese
- 1/3 cup bread crumbs
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with avocado oil spray and set aside.
Prepare the Squash: Slice the delicata squash into thin rounds, about 1/4 inch thick. Drizzle with oil and season with salt, pepper and onion powder – about 1/2 teaspoon each.
Make the Sauce:
In a medium saucepan, melt the butter over medium heat.
Once melted, add the flour and whisk continuously for about 1-2 minutes to form a roux.
Gradually pour in the milk while whisking to ensure a smooth consistency.
Add the salt, black pepper, onion powder, garlic powder, and cayenne pepper (if using).
Continue whisking and cooking until the sauce thickens, about 3-5 minutes.
Add the Cheese: Remove the saucepan from heat and stir in the shredded Jarlsberg cheese until melted and smooth.
Assemble the Gratin:
Arrange half of the sliced delicata squash in the prepared baking dish.
Pour half of the cheese sauce over the squash, spreading it evenly.
Layer the remaining squash slices on top, followed by the rest of the cheese sauce.
Top with Bread Crumbs: Sprinkle the bread crumbs evenly over the top of the gratin.
Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the squash is tender.
Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicata squash gratin warm!
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This turned out so good! I would not change a thing. Note: I do think you need the cayenne pepper to balance out the sweetness of the gratin, but if you can’t handle too much spice, start with 1/4 of a teaspoon and add more to your taste.
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Looking for more delicata squash recipes? Check out my roundup here!
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