Delicata Squash with Sage and Butter

by brenda on November 7, 2011

Have you tried Delicata squash? Ohmygoodness, it is our favorite squash these days! Here are the things I love about Delicata squash:

  • You don’t have to peel it. This makes for easier meal prep and a beautiful presentation!
  • It’s easier to cut than butternut squash, acorn squash, etc.
  • It’s SWEET! You can honestly tell your kids that this “tastes like candy” (instead of trying to trick them with something like broccoli or green beans…they know, it really doesn’t taste like candy–but Delicata squash DOES!)
  • It is versatile. Cook it with butter, herbs, chicken, Italian seasonings, other vegetables, meats, etc. Dress it up however you want, and it works!
  • It is super yummy!

Here is a recipe that my family enjoys:

Delicata Squash with Sage and Butter


2 Delicata squash

1/4 c butter or ghee

3 TB fresh sage leaves, minced

sea salt


Preheat oven to 350 degrees. Cut squash in half and scoop out the seeds. Slice into half rings and place in a baking dish. Dot with butter or ghee and sprinkle sage leaves and salt over the top. Bake for 45 minutes to an bitcoin casinos hour, or until squash is tender.

Have you cooked with Delicata squash before? If so, what’s your favorite way to cook it? If not, are you willing to try it? 🙂


This post was shared at Real Food Wednesday

{ 9 comments… read them below or add one }

Cgreen November 7, 2011 at 7:29 pm

I have some on my back patio – so when you say you don’t have to peel them do you mean that you eat the peel???


Brenda November 8, 2011 at 6:06 am

Yes, we eat the peel! 🙂 I have one little on (our 2 year old foster daughter who has a lot of rotten teeth & a hard time chewing) who eats everything but the peel, and I’m ok with that. 🙂


Tarena November 7, 2011 at 8:09 pm

love delicata!!!!


Rebecca November 7, 2011 at 8:35 pm

can one use it on intro gaps stage 1?


Brenda November 8, 2011 at 6:05 am

Yes, with ghee (not butter). I think that for the GAPS intro you should probably peel the Delicata squash, though, because the peel is fibrous and might be more difficult to digest.


Rebecca November 7, 2011 at 8:36 pm

I bet you girls are getting excited! Weston A Price Foundation convention is almost here. I am so jealous. wish I could go….too many committments right now. Maybe next year. Can’t wait to read your blog after you get back


Brenda November 8, 2011 at 6:04 am

Rebecca, thank you! I am going, Tarena isn’t able to this year. But yes, I am getting VERY excited! 🙂 I hope you can go next year, too! I’ll share what I learn right here for all of you, of course!! 🙂


aimlessam November 8, 2011 at 2:36 pm

I’ve never bought delicata before… but read your post this morning, and saw it at the store, so we’re trying it for dinner tonight with our roast! Thanks for the inspiration! Can’t wait to taste it! 🙂


Diana Bartch November 11, 2011 at 6:16 pm

Delicata is my absolute favorite ‘winter’ squash (it’s not technically a winter squash – it’s more related to zucchini & the like). It makes me sad that it won’t store as long as other winter squash. My favorite way to cook it is just baked with some nutmeg & butter. Yum! It is sweet, but not so sickeningly sweet that it tastes like dessert!


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