Thanks to our CSA, I am discovering produce that I have overlooked at the grocery store and farmer’s market. Delicata squash is so interesting and pretty that I sadly only used it for fall table decor before. Little did I know that they are quite delicious.
I sliced and roasted the squash until the outside crackled into tasty brown spots. The inside remains creamy while the outside caramelizes. I like sweet potatoes, but delicata squash is even better.
I’ve made this recipe twice now and the second time around I thought my humble friend deserved a dipping sauce. The squash is creamy and rich, so a flavored mayonnaise just wouldn’t do. I whipped up this cool yogurt dipping sauce and I was very pleased with the combination. A little tang from the yogurt and a kick from the garlic and onion complements the squash well. The dipping is fun, too.
Before we get to the recipe, I just wanted to talk about my friends, Kasey and Matthew. I had the great pleasure of meeting them while we were in San Francisco and they are truly wonderful people. They run one of my favorite blogs, Turntable Kitchen, and this month they started offering food and music pairings boxes. You, too, can now cook like Kasey and spin tunes like Matthew!
This box is full of goodies like Kasey’s recipes on beautiful recipe cards, a premium ingredient for making one of her recipes and a sweet white album pressed by Matthew (plus a digital download). If you like getting fun mail like this, they still have a limited number of spots open for this month’s box!
Recipe: Roasted Delicata Squash with Yogurt Chive Dipping Sauce
If you don’t care for mayonnaise, simply omit it and instead of using regular plain yogurt, substitute plain greek yogurt. This will ensure the dipping sauce isn’t too thin. Delicata squash is not as hard to cut into as pumpkins. A sharp chef’s knife will make quick work of it.
Adapted from Summer Tomato
Serves 4 as a side or 6 as an appetizer
Roasted Delicata Squash
2-3 small delicata squash
1 T. extra virgin olive oil
1/2 t. kosher salt
1. Preheat oven to 425 degrees F.
2. Wash the delicata squash in warm water, scrubbing to remove any dirt. Cut squash in half lengthwise with a sharp knife. Use a spoon to scoop out the insides. Discard the seeds (unless you want to roast them!) and fibrous insides. Cut squash into 1/2 inch segments.
3. Arrange pieces in an unlined large roasting pan or on a rimmed baking sheet. It is ok if the pieces of squash are crowded, but make sure each squash piece touches the bottom of the pan. The browning occurs where the squash is in contact with the metal pan. Drizzle with the oil and sprinkle with salt. Toss with your hands to coat. Too much oil will make the squash soggy.
4. Place in the oven and roast for 15-17 minutes or until the bottom is nice and brown. Using tongs or a spatula, carefully turn the squash pieces so they are brown side up. Roast another 15-17 minutes until the bottom of the other side is nice and brown. Sprinkle with more salt, if desired. Serve immediately.
Yogurt Chive Dipping Sauce
3/4 C. whole milk plain yogurt
1/4 C. mayonnaise
1 small clove garlic, minced
1-2 T. onion, minced
2 T. chives, minced
1. Combine all of the ingredients in a small bowl.
2. Cover and refrigerate to let flavors come together as the squash bakes. Serve along with roasted delicata squash slices.