Savory Delicata Squash

Not only are pumpkins in season, but there’s an abundance and huge variety of beautiful squash out there. This recipe calls for “Delicata” squash and you can eat the peel – which is full of good nutrients too.

A dusting of curry powder and freshly chopped cilantro make this a wonderful, subtly flavored, side dish! Actually, I could probably eat this as a main dish! So yummy! 🙂savory squash


  • About 6 cups of your favorite squash cubed (I used Delicata squash, including skins, and it was delicious!)
  • 1 Tbsp olive oil
  • 1/4 cup raisins
  • 1 Tbsp honey
  • 1/2 tsp curry powder
  • 2 Tbsps fresh chopped cilantro
  • Salt/pepper


  • Oven to 425*
  • Toss cubed squash in oil and season with salt & pepper
  • Place in a large pan
  • Bake for 30 minutes or until soft enough to easily spear with a fork
  • Remove from oven and toss with remaining ingredients
  • Serve hot or at room temperature

Super Mom Tip: Cube the squash a day ahead and store in a bag in the fridge until ready to use.


2 thoughts on “Savory Delicata Squash

  1. laurenkahan

    I had no idea you could eat the skin??! That saves time!! And $$ too, because a lot of times in order to save time I buy the bags of pre-cut squash at Trader Joe’s! Can’t wait to make this one!


  2. ebchr Post author

    Yes, you can totally eat the skin of Delicata squash – so easy, so yummy! Cut the squash in half, scrape the seeds out (which can also be baked and eaten BTW – I will do a separate post on that), and dice and roast. Voila!



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