Sautéed delicata squash is like autumn on a plate! This easy recipe takes the delicious, naturally sweet delicata squash and cooks it in a bit of olive oil with aromatic spices. It is then garnished with shelled pistachios, salty feta cheese, green parsley leaves and lemon-tahini sauce. Great for gatherings or as a Thanksgiving side dish.
When the fall season arrives, I get unreasonably excited about the various types of winter squashes available at farmer's markets and local grocery stores. My favorite delicata squash starts appearing in Maine in late summer or early fall. I love it for its sweet flavor, velvety flesh, thin skin and festive green stripes. Also, it's MUCH easier to cut and faster to cook than its cousins, butternut squash, acorn squash or buttercup squash. AND, you can eat the skin because it softens easily when cooked.
I usually cut delicata squash into thick slices, toss it with a bit of oil, salt and pepper and roast it in a hot oven for an easy, no-fuss vegetable side dish. However, for special occasions and holiday season I wanted to create a delicata squash recipe that's a bit different, with contrasting flavors and textures. I found that sautéing delicata squash in a bit of olive oil (or butter, if you prefer) produces supremely velvety, savory squash rings. To elevate it even more, I decided to drizzle it with salty and sweet tahini sauce and sprinkle with briny feta, salty pistachios and fresh herbs.
Sautéed Delicata Squash with all the garnishes is a great, unexpected side dish for Thanksgiving or Christmas. If you're looking for more holiday side dish inspiration, check out my Crack Green Beans, this delicious Apple Gorgonzola Salad, Roasted Beet Salad, my Sourdough Bread Stuffing or this creamy one-pot Ricotta Mac and Cheese.
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Ingredients and Substitutions
- Delicata Squash: I like longer, medium sized squash for this recipe
- Olive Oil: for sautéing. You can swap it for other plant oil, such as avocado oil, vegetable oil or canola oil. Refined coconut oil will also work
- Spices: to season the squash use salt, paprika and cumin. If you want even more flavor, add a bit of garam masala or pumpkin pie spice
- Feta Cheese: its tangy, salty flavor complements sweet delicata squash
- Pistachios: I love using shelled pistachios in salads and nut mixes
- Parsley: fresh parsley leaves add brightness and color to the dish. Cilantro can also be used, if you prefer
See recipe card for full information on ingredients and substitutions.
Lemon Tahini Dressing
To make the versatile and flavorful lemon tahini sauce, you only need 3 ingredients:
- Tahini: you can find tahini paste in most grocery stores or online. I like this brand of tahini because it comes in a squeezable bottle and it's easy to use
- Lemon: fresh lemon juice is best
- Honey: to sweeten the dressing. You can swap it for pure maple syrup or agave, if you want
Step by step instructions
STEP 1: Prepare the sauce by whisking together tahini paste, lemon juice, and honey in a small bowl until the mixture is smooth (Images 1 & 2). Set aside.
STEP 2: Peel off most of the skin from the squash, leaving some on if desired (Images 3 & 4). Cut off the ends, halve the squash lengthwise, and remove all the seeds using a spoon. Slice the squash into half-inch pieces, creating half moons (Images 5 & 6).
STEP 3: In a large bowl, combine the sliced delicata squash with 1 teaspoon of olive oil and all the spices (salt, cumin, paprika, garlic powder, and garam masala or pumpkin spice, if using). Toss the squash to coat evenly (Images 7 & 8).
STEP 4: Heat the remaining 1 tablespoon of oil in a large frying pan. Add the sliced squash in a single even layer and sauté over medium heat for about 5 minutes (Image 9). Flip the rings and continue cooking until the squash turns golden brown, nearly transparent, and fork tender. Keep flipping until uniformly browned (Image 10). This will take 10-15 minutes total.
Tip: If you prefer squash al dente, with more bite to it, reduce the sautéing time to 3-4 minutes per side on medium high heat.
STEP 5: Transfer the cooked squash to a bowl or serving platter (Image 11). If needed, blot excess oil with a paper towel. Drizzle the tahini lemon sauce over the top and garnish with chopped pistachios, parsley, and feta cheese (Image 12). Serve the dish warm or at room temperature.
Serving suggestions
Sautéed delicata squash can be served on its own without any garnishes but I like to add more flavor and texture. I serve it drizzled with delicious tahini lemon dressing and sprinkled with chopped pistachios, briny feta cheese and chopped fresh parsley leaves.
Other garnishes that will work include:
- Dressing: honey mustard, balsamic or simple garlic yogurt sauce
- Nuts: chopped walnuts, almonds or pine nuts
- Cheese: goat cheese or parmesan cheese can be swapped for feta
For a vegetarian main course (light dinner or lunch), serve delicata squash with all the garnishes over a bed of arugula, massaged kale or spinach for a hearty fall salad.
What goes well with Sautéed Squash
Sautéed delicata squash is a delicious and nutritious side dish that pairs well with a variety of other foods. Here are some ideas for what to serve with delicata squash:
- Chicken: Delicata squash's slightly sweet flavor complements the savory taste of chicken. Try it with Chicken Breast Stuffed with Spinach and Feta or with this sensational Stuffing Stuffed Chicken Breast.
- Pan-Seared Salmon: The buttery texture of salmon contrasts nicely with the tender squash. Pair it with this Salmon and Barley Bowl.
- Pork: The sweetness of delicata squash can balance the richness of pork. Serve it alongside Pork Bolognese over pasta or as a side dish to these Pork Kebabs.
- Rice and Pasta: this easy veggie side will go well with my Mediterranean Yellow Rice.
- Salad: bright green salad complements tender and sweet squash. Try it with this La Scala Chopped Salad or with my Greek Chickpea Salad.
How to store leftovers
- Storage: let the squash cool completely, if still hot or warm. Transfetr to an airtight container (with or without garnishes) and store in the fridge for up to 4 days. It's good hot or cold.
- Reheating: if you want to reheat leftovers, cook them gently on the stovetop or in the microwave until they are heated through. You can add a little bit of olive oil or butter to a pan to restore some moisture and prevent the squash from drying out during reheating.
Recipe FAQs
Delicata squash is a popular fall vegetable and is usually available in grocery stores and farmers' markets during its peak season, which is from late summer to fall.
Yes, you can eat the skin of delicata squash. Unlike some other types of squash, delicata squash has thin, tender skin that is edible when cooked. Washing the squash thoroughly before cooking is recommended to remove any dirt or debris. When roasted, the skin becomes soft and adds a pleasant texture to the dish. However, personal preference plays a role; some people may choose to peel it if they prefer a smoother texture.
Delicata squash, also known as sweet potato squash or peanut squash, has a unique and delicious flavor profile. It is often considered sweeter and creamier than other types of squash, such as butternut or acorn squash. Delicata squash has a mild, nutty taste with a subtle sweetness, making it a popular choice for roasting, baking, or sautéing.
Can I use a different kind of squash?
Honeynut squash or butternut squash will also work in this recipe. Peel the squash off before slicing and sautéeing.
Is delicata squash better roasted or sautéed?
Both roasting and sautéing delicata squash can yield delicious results, and the choice between the two methods often comes down to personal preference and the texture you desire.
Roasting: If you prefer a slightly crisp texture and a more intense, caramelized flavor, roasting is the way to go.
Sautéing: If you want a quicker cooking method that results in a softer, evenly cooked texture, sautéing is the better choice.
More dishes using squash
- Carrot Ginger Butternut Squash Soup
- Air Fryer Butternut Squash Fries
- Spaghetti Squash with Bacon, Goat Cheese and Spinach
- Roasted Pumpkin and Cauliflower Soup
Recipe
Sautéed Delicata Squash
Ingredients
To garnish
- ½ lemon juiced
- 1 tablespoon tahini
- 1 teaspoon honey
- 2 tablespoon feta cheese crumbled
- 1 tablespoon shelled pistachios chopped
- 1 tablespoon parsley leaves chopped
Instructions
- Prep the sauce. In a small bowl whisk together tahini paste, lemon juice and honey until smooth. Set aside.
- Peel off most of the skin off the squash. You don't need to get in the ridges - some skin is ok.
- Cut off the ends, cut the squash in half lengthwise and remove all seeds with a spoon.
- Slice the squash into ½ inch pieces (half moons).
- Place sliced delicata squash in a large bowl, add 1 teaspoon olive oil and all the spices (salt, cumin, paprika, garlic powder and garam masala or pumpkin spice, if using). Toss together to coat.
- Heat up the remaining 1 tablespoon of oil in a large skillet.
- Add sliced squash in one even layer and sauté on medium or medium-low for 5 minutes. Turn and repeat on other side. Cook, turning until the squash turns golden brown and nearly transparent, and can be effortlessly sliced with a butter knife. For my squash it took about 13 minutes total.
- Transfer the cooked squash to a bowl or serving platter.
- Drizze with tahini lemon sauce and sprinkle with chopped pistachios, parsley and feta cheese. Serve warm or at room temperature.
Notes
Nutrition
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Bogusia says
tasty fish😋