Delicata Squash in Green Herb Sauce


Delicata Squash in Green Herb Sauce

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!  
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 6


  • 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

  1. 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 finished product.

  2. Lightly salt squash and let sit for 30 minutes.
  3. Completely dry off with paper towels, removing salt.
  4. Heat enough oil to coat saute pan over medium-high heat.

  5. Lightly salt squash rings with fresh salt and add to pan. Squash rings should sizzle as soon as they hit pan; take care not to crowd them or they'll steam more than they'll brown.

  6. Saute until lightly browned (about 2 minutes per side).

  7. Remove from heat and onto plate, then grate lime peel over them and squeeze lime juice on them.  

  8. Add pepper to taste.

The Sauce

  1. In 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 refrigerator in airtight container.

  2. Garnish squash with pomegranate kernels and green herb sauce.

Bon appétit!