Microwave Delicata Squash Recipes

HOW TO COOK DELICATA SQUASH

Steps:

• Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Prepare a shallow baking dish by coating it lightly with nonstick cooking spray. You could also cover the dish with nonstick aluminum foil.
• Cut the squash into quarters. Use a sharp knife to cut the delicata squash in half lengthwise. Remove the seeds and fiber and divide each half once more. Use a serrated knife for best results. A knife with a smooth blade is more likely to slip on the skin of the squash, making it harder to cut open the squash and easier to accidentally cut yourself. Use a metal spoon or melon-baller to scoop out the seeds and "fuzzy" fibers inside the squash. Save the seeds for roasting, if desired. When cutting the halves into quarters, cut each half diagonally, working from the top corner to the opposite bottom corner. The resulting pieces should vaguely resemble boats.
• Rub the squash with butter. Use your hands to apply a generous coat of softened butter to the cut sides of the delicata. Allow the butter to sit out on the counter for 10 to 15 minutes prior to use in order to make it softer and easier to spread. Alternatively, you could also use butter or margarine spread from a tub.
• Season with salt. Sprinkle the salt over the delicata slices liberally. The salt can be used according to taste, but if you aren't sure how much to use, try a total of 1/2 tsp (2.5 ml) of salt for one full squash. For a sweeter taste, add brown sugar, as well. Sprinkle up to 1 Tbsp (15 ml) of brown sugar over the slices, patting it down into place so that it sticks to the squash.
• Cook for 30 to 40 minutes in the preheated oven. The delicata squash should be tender enough for you to easily glide a knife through. The top should also be browned. If you used brown sugar, the top should be caramelized. Roasting at a lower temperature will make the squash even more tender. As such, you could also try roasting it at 350 degrees Fahrenheit (177 degrees Celsius) for a full hour.
• Serve warm. Eat the flesh of the squash directly out of the skin with a spoon or fork.

ROASTED DELICATA SQUASH RECIPE

Steps:

• Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the squash onto the baking sheet. Drizzle it with olive oil and honey. Sprinkle it with salt and pepper. Toss to coat evenly. Make sure that all the delicata squash slices are evenly distributed throughout the sheet pan.
• Bake for 12-15 minutes on each side (25-30 min. in total), flipping the squash halfway through the baking process.
• If prefered, while the squash is baking make the sweet and sour drizzle sauce. Place the chili, vinegar, zest and juice of a lime, and salt in a small saucepan and heat in medium heat. Let it come to a boil, turn down the heat to medium-low and simmer until the mixture is syrupy, 10-12 minutes.
• When ready to serve, arrange the slices roasted delicata squash in a large plate, drizzle it with the sweet and sour sauce, and sprinkle it with pepitas.
• Serve immediately.

MICROWAVE SQUASH

Steps:

• To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash.

MICROWAVE DELICATA SQUASH

Steps:

• Place delicata squash halves in a microwave-safe bowl, cut sides down. Pour in vegetable broth, season with salt, and cover with a lid.
• Cook in the microwave until easily pierced with a knife, about 8 minutes. Uncover carefully and drain broth. Flip squash and let cool for 5 minutes before cutting into smaller pieces.
• Whisk lime juice, sugar, Sriracha sauce, sesame oil, and fish sauce in a small bowl until sugar is dissolved. Pour dressing over squash.

SIMPLE ROASTED DELICATA SQUASH (WITH AIR FRYER OPTION)

Steps:

• Preheat the oven to 400 degrees F.
• Wash the outside of the squash.
• Cut the ends off of the squash. Place the squash into the microwave and cook for 4 minutes on high (depends on the power of your microwave). The squash should be slightly squishy, but not fully cooked.
• Let the squash cool for at least 5 minutes before cutting. Once the squash is cool, use a sharp knife to cut the squash in half lengthwise. Scoop out all of the seeds.
• Cut the squash into ½" slices so that you have semi-circle (smiley) shapes.
• Lay the squash slices in a single layer onto a parchment lined baking sheet.
• Brush or spray the pieces with oil and season with salt and pepper.
• Place in the oven and bake for 25-30 minutes until the outside looks crisp and golden, gently flipping them over halfway through the cooking process. Once done, use a spatula to remove the slices from the baking sheet. Serve with tahini or your favorite dipping sauce. Enjoy!

ROASTED STUFFED DELICATA SQUASH

Steps:

• Heat the oven to 425 degrees F and position a rack in the middle.
• Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).
• Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.
• On a large baking sheet, arrange the delicata squash halves, flesh-side down.
• Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.
• While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).
• In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.
• Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!