Delicious delicata squash is available in markets right now, and if you haven’t given it a try, you are in for a delightful discovery.
Delicatas are one of Squash World’s most misunderstood varieties. Their unique shoulder season adds to the confusion, since they grow during the summer and are harvested in the fall. Thus, they are actually more related to zucchini and other summer squash.
You’ve probably seen these elongated, pale-yellow, green-ridged beauties mixed in with the winter squash. Just eying them in a display next to thick-shelled squash, it’s easy to assume that they, too, have a hard exterior. Not so, their skin cuts easily and is quite edible.
Although the squash is a bit smaller than many of its shelf mates, when sliced open you’ll find a firm golden interior with a string of large seeds (also edible). One look inside tells you this variety is richly loaded with minerals and fiber.
This makes the delicata an ideal candidate for a fast oven roast. In about 30 minutes the half-moons soften and caramelize beautifully, and the tender ribbons of skin help retain their charming shape. While at it, you could include other mildly dense vegetables such as onions or sliced peppers.
For a seasonal pasta combination, I went with ruffled farfalle and lightly coated everything with a full flavored near-raw Kale Pesto, a hearty fall pesto variation loaded with nutrients and possibilities.
If you are up for other pasta options, try an interesting substitute such as kelp or soba noodles.
Delicata Squash, Kale Pesto & Pasta
1 small Delicata squash, wash, halve lengthwise and seed; cut into ¼” – ½” slices
1-2 Tbsp olive oil
salt and pepper
1 sliced onion and/or 1 cup sliced multicolored peppers (optional)
1 small bunch cleaned & stemmed lacinato kale leaves, 3 cups packed pieces
3 cloves garlic
¼ tsp red pepper flakes
½ tsp salt
¼ cup pine nuts, toast
¼ cup grated parmesan cheese (more for topping)
1 Tbsp lemon
½ cup extra virgin olive oil, approx..
12 oz. pasta
Finish: grated parmesan cheese
- To roast the delicata squash, on a baking sheet drizzle the squash and any additional vegetables with olive oil, salt and pepper. Roast @ 425°F for 20-30 minutes, until squash softens and begins to caramelize and brown. Remove and cool. Can be done ahead.
- For pesto, to blanch kale in microwave place 3 cups rinsed, chopped kale in microwaveable container. Cover and cook 1-2 minutes until wilted, still dark green, and reduced to 1 cup or less.
Place the cooled leaves and cooking liquid in a blender with garlic, red pepper flakes, salt and lemon juice. Whirl briefly. Add pine nuts, grated cheese; slowly drizzle in olive oil pulsing to form a thick, textured paste; adjust seasoning. Can be made ahead. This will likely make more than needed.
- To assemble, cook the pasta in salted boiling water until al dente and drain; save 1 cup of water.
Place pasta In large bowl, toss with 1 to 2 tablespoons of pesto, a little pasta water, if dry. Add the vegetables to the pasta and toss with more pesto to lightly coat. Serve with grated cheese. Serves 3-4