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Delicata Squash in Green Herb Sauce


Delicata Squash in Green Herb Sauce

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During a recent weekly visit to the local farmers market, I discovered delicata squash. As the name suggests, it has a very delicate rind. I wanted to make it into a simple dish so that we could really taste the sweetness of the squash, so I decided to pan-saute it with salt and oil and serve it with a green herb sauce. My family absolutely loved it!  
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 2 delicata squash
  • Salt
  • 1 tablespoon olive oil
  • 1 lime
  • Pepper
  • Pomegranate kernels, (for garnish)
  • 1/2 cup parsley leaves
  • 1/2 cup basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup mint leaves
  • 2 cloves garlic
  • Lemon juice from 2 lemons
  • 1 cup extra virgin olive oil


The Squash

  • Slice ends off squash then slice into 1/2-inch rings and remove seeds with spoon. Save seeds and roast with cayenne pepper, salt, and cumin, and sprinkle over the finished product.
  • Lightly salt squash and let sit for 30 minutes.
  • Completely dry off with paper towels, removing salt.
  • Heat enough oil to coat saute pan over medium-high heat.
  • Lightly salt squash rings with fresh salt and add to pan. Squash rings should sizzle as soon as they hit the pan; take care not to crowd them or they'll steam more than they'll brown.
  • Saute until lightly browned (about 2 minutes per side).
  • Remove from heat and onto a plate, then grate lime peel over them and squeeze lime juice on them.  
  • Add pepper to taste.

The Sauce

  • In a blender, pulse parsley, basil, cilantro, mint, garlic, and lemon juice with ½ cup olive oil, then set aside. This sauce can be made ahead of time and stored in the refrigerator in an airtight container.
  • Garnish squash with pomegranate kernels and green herb sauce.

Bon appétit!