Stuffed Delicata Squash Recipe (2024)

FAQs

What temperature do you bake delicata squash? ›

Adjust oven rack to lowest position and preheat oven to 425°F (218°C). Trim both ends of each delicata squash. Stand one squash up on the larger cut side and, using a chef's knife, slice it lengthwise, down through the center of the squash, creating two even halves.

Always: Acorn, Delicata, Honeynut

Wofford and our test kitchen editors will leave the skin on delicata, acorn, and honeynut squash to save time, add nutrients, and reduce food waste. These varieties have thin skins that soften readily when cooked. Next time you slice a delicata into rings ready to roast, don't peel it.

Roast for 20 to 25 minutes at 400 degrees F, flipping halfway through. For roasted delicata squash cubes, toss them in olive oil, salt, and pepper, arrange on a baking sheet, and roast for 18 to 20 minutes at 400 degrees F until fork tender.

Check the squash after 30 minutes to gauge cooking. The squash is done when tender. The squash is ready when you can easily pierce a fork through the flesh all the way to the peel.

Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.

The maturity of the squash may be at play. Generally, younger squash has more tender skin so it could be that last year you harvested earlier. The environment also plays into squash formation. Not so usual weather conditions may have contributed to the squash developing a very thick skin.

Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

Delicata squash has SO much offer when it comes to nutrition. In general, winter squash is a good source of dietary fiber, a unique type of carbohydrate that the body doesn't digest. Fiber is important for maintaining gut health and can help manage cholesterol and blood sugar levels.

If the stem has been broken or removed at harvest the area may ooze liquid the color of brown sugar. This is OK as long as the squash seems fresh and there's no softening of the flesh. When: Delicata is a prolific variety and tends to hold well in storage.

Why is my cooked squash mushy? ›

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

Storage tips: Winter Squash is best stored between 55-65 degrees, however, Delicata squash does not store quite as well as heartier varieties like Acorn and Butternut. Place in a cool dry room in your house (do not refrigerate) and it should last 3 months.

Delicata squash are small and cylindrical, pale creamy yellow in color with green to orange vertical stripes. Inside, delicata squash is also pale yellow. One of the best features of delicata squash is its thin, edible rind.

Your large butternut squash halves should be perfectly baked after about 90 minutes in an oven preheated to 350 degrees F. If you're using a small or medium squash, adjust the bake time.

Depending on the type of pumpkin or squash, it should last 2 to 6 months when stored at the ideal temperature of between 50 and 60 degrees Fahrenheit; a cool basem*nt can work well. Under ideal storage conditions, acorn squash can last up to 2 months, butternuts 2-to-3 months, and hubbarbs 5 to 6 months.

Curing. After harvesting, cure winter squash (except for the acorn types) at a temperature of 80 to 85°F and a relative humidity of 80 to 85 percent. Curing helps to harden the squash skins and heal any cuts and scratches.

Squashes grow best in air temperatures ranging from 60° to 75°F (16-24°C); established fruit will ripen in temperatures as high as 100°F (37°C) but flowers will drop in high temperatures. Squashes are warm-season crops and very sensitive to cold and frost. Squashes require 50 to 65 days to reach harvest.