Delicata Squash Casserole Recipe

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Delicata Squash Casserole

Delicata Squash with Onion and Cheese Casserole

by Kimberly Hartke

Last year, personal chef  Vicky Cortes,  helped me throw a blog dinner party. She made a wonderful dish with a seasonal squash that I was unfamiliar with, delicata squash. I was surprised when she told us that the skin of this squash is edible, much like the skin of zucchini or summer yellow squash.

Delicata Squash and Yellow Onion

Delicata squash is back in season, and available at our farmers market, so I created my own side dish with squash and onions. It was such a hit with Keith that I served it to our real estate agents and their families at our Cheeseburger in Paradise party last weekend. All the agents wanted the recipe, so here it is!

Delicata Squash Casserole

serves 4

1 large delicata squash or 2 small ones

1 small yellow onion

1/3 cup freshly grated Parmesan cheese

2 TBL farm fresh butter (found at farmer’s markets)

Wash and scrub the squash. Cut off both ends. Scoop out stringy center and seeds with a slender sharp knife, discard. Hold squash firmly on a cutting board and with a sharp chef’s knife slice very thin.

Chop onion

Peel the onion, slice, then chop coarsely with the chef’s knife.

Layer the delicata slices and chopped onion in a souffle dish or shallow casserole dishes.

Dot the top with butter, and cover with grated Parmesan cheese.

Cover with lid or foil and bake at 350 degrees for around 45 minutes. To brown the cheese remove the cover the last 10 minutes until golden brown. This dish is so sweet you will think you added sugar to it. It is just the natural sweetness of this delicata squash.

Enjoy!

Note:  I used Burr Oak parmesan style cheese from Canal Junction which can be grated because it is not a hard cheese. It imparted a great flavor. I particularly like Canal Junction artisan cheeses, because they are very traditional and made with animal rennet which is rare and hard to find these days.

Cover, put in the oven and bake

Kimberly Hartke is the publicist for Weston A. Price Foundation, a nutrition education non-profit that promotes good health by encouraging families to cook with nutritious ingredients from local farms.

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