Delicata Delish – the answer to your squash problem.

Not that you have a squash problem.

Also known as the Sweet-Potato or Bohemian squash, the Delicata squash is considered a novelty squash.  This makes sense as it does blend in well with the other novelty gourds in my seasonal gourd basket (see McSweeney’s for more on this).  However, I have finally found a recipe that will help you take this vegetable – which is technically a fruit – seriously.  After little success in finding  squash recipes that were not soup, I actually found this one while searching for new ways to use quinoa.  As it turns out, squash and quinoa go together like chocolate and peanut butter.  The source is and it is really simple to make:  you basically roast the squash with butter in the oven and then make a basic quinoa pilaf stuffing with shallots, garlic and pine nuts.  It’s the kind of easy pilaf that could easily be embellished with herbs or other vegetables (get creative!) and you could easily substitute whatever squash you’re getting in your CSA share.  The extra pilaf makes for a good lunch the next day, too.

We are in the last few weeks of our CSA deliveries and, in fact, we did not get any squash at all today (sigh).  We did get some good stuff though:

  • Broccoli – we have no problem going through this every week
  • Lacinato Kale – my favorite of the braising greens (recipe very soon)
  • A manageable amount of salad greens
  • 2 onions
  • 1 quart of tomatoes
  • A gorgeous head of red cabbage calling out for it’s friend, the spätzle.
  • A bag of beets
  • A bag of apples

And… a bag of sweet potatoes.  These are our current challenge.  What do you do with sweet potatoes?

Delicata Delish


  • 1 large delicata squash, halved lengthwise and seeded
  • 3 tablespoons butter, divided
  • salt and pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • 1/3 cup pine nuts


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
  3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
  4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
  5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.

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  1. #1 by Brian on November 5, 2010 - 7:57 am

    I love squash, bordering on a healthy obsession, and I cant wait to try this recipe. It sounds and looks delicious. Coincidentally my other love/obsession is sweet potatoes. The first and easiest thing I do with them is peel, slice in thick rounds (2 inches thick), toss in olive oil, thyme, red pepper flakes (if you like it spicy), maybe some garlic, and then roast in a hot oven (400 degrees) until nice and soft and a little carmely…usually 40 to 50 minutes! Tonight I am trying a sweet potato salad for the first time.

  2. #2 by Miranda on November 5, 2010 - 1:26 pm

    If your looking for something to do with sweet potatoes and don’t have an infant handy, fry em’ up into sweet potato french fries. I recently presented these to my very picky 4 year old and when he asked (suspiciously) why they were orange I replied: “for Halloween , of course!”. He fell for it. These were Trader Joe’s and not homemade…

  3. #3 by Kim on November 10, 2010 - 8:16 am

    Looking forward to trying this tonight. Thanks for the inspiration.

  4. #4 by Mary Alice on November 10, 2010 - 8:56 pm

    I heart sweet potatoes!

  5. #5 by Sean Timberlake on February 27, 2011 - 2:11 pm

    Love me some delicatas. Just this week I stuffed one with a mix of Israeli couscous, chorizo, chard and cheddar. The best part is you can eat the skins!

    • #6 by domaphile on March 1, 2011 - 7:37 am

      Love that idea! – I could have a whole blog on ideas for squash. Now, what to do with the sweet potatoes sprouting in my kitchen…

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