Delicata Squash Stacks – A Thanksgiving Delight!

Happy Thanksgiving to all Jittery Cook and recipe 2 recipe readers! Wishing you great celebrations and many things to be thankful for, now and forever. One of the things I’m thankful for is having all of you in my extended circle.

Couldn’t wait to share this little gem of a recipe that would enhance whatever Thanksgiving holiday celebrations you have in mind.

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Delicata Squash Stacks

  • 3 medium delicata squash, cut in half vertically, remove stem and seeds, and slice very thinly (1/8″)
  • 2 T fruity olive oil
  • 2 T roughly chopped fresh rosemary (or 2 t dried and crumbled a bit)
  • 1 T roughly chopped fresh thyme (or 1 t dried)
  • 1 t paprika
  • sea salt and freshly ground black pepper

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Preheat the oven to 400F. Combine the squash, olive oil and herbs in a large bowl, mixing well with your hands. Sprinkle on a little salt and pepper, then toss again. Stack the squash in triangular or stair shaped mounds. Sprinkle with a little paprika. Roast for 45-50 minutes until the edges brown and the flesh is very tender. Sprinkle on a little more sea salt as required. Serves 6.

Delicata Squash Stacks Print Ready Recipe

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Final notes:

  • You can substitute 4 large potatoes, sweet potatoes or a combination of the two for the squash. This recipe is inspired by Nick Nairn‘s New Scottish Cookery, a fresh innovative approach to cooking with the finest Scottish ingredients. He makes the potato version.
  • Thanks to my sister Julia for insisting that I try this recipe, and to Laura and her mom Allison Richardson for bringing a little Scotland into our lives.

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Comments

  1. dorothy salomon says

    I have butternut squash in the house. I never heard of delicata squash. Is it available anywhere. Anyhow this recipe sounds and looks delicious.
    Have a great Thanksgiving.

    • says

      I say try the recipe with butternut squash. Should be perfect.
      I had never heard of delicata squash before either. I bought the squash at Loblaws, and I’ve seen it at Atwater Market. I loved the shape and colour as decoration and was curious to sample the flavour. Great to hear from you Dorothy!

    • Jittery Cook says

      Thanks Jennifer! The original recipe calls for potatoes. I’ve tried them and they are irresistible. I love how the scalloped edges of the squash make the stacks look like large flowers.

  2. says

    These are beautiful and seem like a lot of fun! I like the inclusion of the substitutions as well, which helps show how versatile this idea is. Glad I saw your link on the FBC comment party :)

  3. says

    I found you through FBC. Thanks for your comment on my blog!

    Those stacks would look lovely on the plate. I also like squash recipes where the ingredient shines, not like some of those squash mashes that end up hiding the flavour.

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