Top Rated Delicata Squash Recipes

american lamb grain bowl
Pan-seared lamb served in a bowl of toasted pumpkin seeds, delicata squash, goat cheese, cranberries, and quinoa. Oh, and it's all drizzled in a DIY Honey-Thyme Dressing. Can you say yum?This recipe is provided by the American Lamb Board.
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4.5
tacos
If you're a big taco fan but trying to cut back on meat, this is an excellent recipe. Don't let the long list of ingredients over-whelm you. It's well worth it!
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4.5
Chef Stephanie Izard served this delicous, creamy soup at the 2011 CMT Artists of the Year dinner that she had the pleasure of catering. The menu for the event was created by her and inspired by the artists' — Kenny Chesney, Lady Antebellum, Taylor Swift, and others — favorite foods and flavors from the South. This soup in particular was one of Taylor Swift's favorites. 
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4.5
delicata squash salad
In this cool-weather salad, kale, and quinoa are topped with roasted delicata squash and a creamy lemon-tahini dressing. It’s hearty and comforting while still being light and energizing. Don’t despair if you can’t find delicata squash. Feel free to substitute your favorite squash in its place.
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4
apple horseradish salad
There is something about fall and winter — and the cool weather — that elicits feelings of cozy comfort. With the holidays on the horizon, the need for community and connection is strong. This salad will bring everyone together with the delicious seasonal ingredients and flavors.
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4
DBGB Kitchen and Bar
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Daniel Boulud shares a recipe for fall squash soup from his restaurant DBGB Kitchen + Bar and Bar Boulud. If you’re looking for a way to have your tailgate or game day party savor with some holiday flavor, check out this soup recipe that is warm, hearty, and will be a crowd pleaser. 
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4
Roasted Delicata Squash with Maitake and Barley Risotto
Chef John Fraser of Dovetail Restaurant located in New York City offers the following tips for this recipe. "Make sure the mushrooms are brushed rather than washed. Use a pastry brush or damp towel until they are clean to the eye. Make sure that the oil begins to smoke before adding the maitakes to the pan. This will ensure a crunchy texture." For the squash, he says, "Make sure to cook the squash until the skin is al dente. It will continue to cook as it cools upon taking it out of the oven."
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2.333335