This Thanksgiving follow along with us as we prepare for one of our favorite meals of the year. Follow us @jamieatmor on Instagram or join Mor Kitchen Collective on Facebook for local shopping, planning and making tips.
Delicata squash is sometimes hard to find; shop local and early. You will need one (or two, if you opt to only use this edible-skin squash) for our favorite roasted squash.
Tasters tip: don’t substitute. The flavor and texture of delicata squash can’t be beat. Plus, when roasted and carmelized it’s the only squash that we know of that is edible.
Carmelized delicata & acorn squash
Delicata squash is a flavorful addition to any Thanksgiving spread (especially candied!) We use both acorn and delicata squash in our recipe but it would be just as delicious with only one kind of squash.
Preheat oven to 350 degrees.
Peel acorn squash, and cut in half to open and clean insides of both acorn and delicata squash.
Turn halves down on cutting board. Slice squash in 1/2” slivers.
Melt and brown butter in the oven in a large glass baking dish (big enough to lay all squash pieces fanned and allow for turning to coat.)
Sprinkle pecans and sweetener in browned butter and toast for 10 minutes, stirring occasionally to evenly coat pecans.
Place acorn squash in the pan in a single layer. Leave room for delicata. Bake acorn squash for 10 minutes, turning once to coat during baking.
Add single layer of delicata squash to the pan. Continue baking for 20 minutes, carefully turning a few times to coat during baking.
Kitchen tips
- Turning row by row using a large, flat spatula helps to evenly carmelize the squash.
- Check for doneness with a fork or toothpick. Delicata squash cooks faster than acorn squash (even when skin is removed from the acorn squash).
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Ingredients
Directions
Preheat oven to 350 degrees.
Peel acorn squash, and cut in half to open and clean insides of both acorn and delicata squash.
Turn halves down on cutting board. Slice squash in 1/2” slivers.
Melt and brown butter in the oven in a large glass baking dish (big enough to lay all squash pieces fanned and allow for turning to coat.)
Sprinkle pecans and sweetener in browned butter and toast for 10 minutes, stirring occasionally to evenly coat pecans.
Place acorn squash in the pan in a single layer. Leave room for delicata. Bake acorn squash for 10 minutes, turning once to coat during baking.
Add single layer of delicata squash to the pan. Continue baking for 20 minutes, carefully turning a few times to coat during baking.
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