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3 Heavenly Vegan Delicata Squash Recipes

Squash is a crowd favourite during the fall. While butternut squash is most popular, it’s prep time is strenuous, to say the least. Removing the skin is one of life’s more difficult tasks. Today, we’d like to shed some light on the underdog: delicata squash. It’s versatile, has a light semi-sweet taste, and best of all, you don’t need to remove the skin (yep, it’s true).

We love delicata, and here’s why. 1) They’re easy to identify. Their small size, cream colour, and green stripes stand out in any crowd. 2) They’re also easy to prepare. Simply cut them lengthwise, scoop out the seeds, and cut into half-moons. Easy peasy. 3) They’re versatile and can accompany any fall meal. Lightly roasting them makes the perfect side dish. Find out some of our favourite delicata fall dishes below!

3 Vegan Delicata Squash Recipes

Roasted Delicata Squash with Turmeric

You’ll need:

2 delicata squash – halved (lengthwise), seeded, and sliced into ½ inch half-moons

1 ½ tablespoons olive oil

¾ teaspoon salt

½ teaspoon turmeric

½ teaspoon garlic powder

Fresh ground black pepper

Fresh chopped cilantro

Instructions:

1)      Preheat oven to 425. Line 2 baking sheets with parchment paper.

2)      Place halved, seeded, and sliced squash into a bowl.

3)      Drizzle with olive oil, salt, turmeric, garlic powder, and pepper. Toss well.

4)    Place squash on the baking sheets and bake until edges are golden and squash is tender with a fork (typically 10-14 minutes each side).

5)    Remove from oven and top with fresh cilantro. Serve as a side.

“Parmesan” Crusted Delicata Squash

You’ll need:

1 delicata squash – halved and seeded

1 tablespoon olive oil

1 garlic clove – minced

¼ teaspoon sea salt

Pepper (to taste)

¼ cup nutritional yeast

¼ cup breadcrumbs

1 teaspoon thyme

½ teaspoon lemon zest

Instructions:

1)      Preheat oven to 425, and line a baking sheet with parchment paper.

2)      Cut the squash in half (lengthwise) and remove the seeds with a spoon. Slice the halves into ½ inch half-moons.

3)      Place half-moons in a bowl. In a separate bowl, mix the nutritional yeast, breadcrumbs, thyme, and lemon zest.

4)      Drizzle the squash with olive oil, minced garlic, salt and pepper. Toss them well to ensure all are covered.

5)      Place squash on the baking sheet, and pour the “cheezy” mix over top.

6)      Bake for about 25-30 minutes until the pieces are golden brown on the outer edges.

Stuffed Delicata Squash with Wild Rice, Kale and Mushrooms

2 delicata squash

½ cup wild rice

1 bunch kale – chopped roughly

½ cup mushrooms – chopped fine

1 small onion – chopped fine

2 cloves garlic – minced

2 tablespoons olive oil

½ teaspoon dried ground fennel

½ teaspoon dried oregano

½ teaspoon dried chili powder

¼ cup nutritional yeast

2 tablespoons tahini

Salt

Pepper

Instructions:

1)      Preheat oven to 425, and line a baking sheet with parchment paper.

2)      Prepare rice. Bring ½ cup rice and 1 ½ cup of water to boil, then simmer for 45-50 minutes.

3)      Meanwhile, wash and dry the squash, then cut lengthwise in half and remove the seeds.

4)      Place squash on a baking sheet face up, drizzle with olive oil and S&P, then lightly sprinkle with fennel, oregano, and chili powder.

5)      Flip squash over and cook cut-side down for 25-30 minutes. Remove when they are tender with a fork.

6)      While the squash is cooking, saute the onion with garlic on low until onions are nearly translucent, then add kale and mushrooms until tender. Season with salt and pepper.

7)      When the rice is done, add it to the onion, kale and mushroom mixture. Add the nutritional yeast. Remove from heat and spoon rice mixture into the squash.

8)    Mix tahini with olive oil and drizzle over the squash and rice mix. Serve as is. Enjoy!

These are just some of our favourite ways to feast on delicata squash. What are yours?