Recipe: Delicata Squash with Red Sauce

Delicata is the delightfully named winter squash known for it's thin, edible skin and small size. It has a mildly nutty taste and pairs well with just about anything. It's texture resembles one of the drier winter squashes like Kabocha or acorn, so I like to make a sauce to go with it and add some extra moisture and flavor.


- 2 delicata squash
- 1 sweet pepper
- 1 medium size tomato
- 3-4 garlic cloves
- 1 tsp salt
- olive oil

1) Preheat oven to 450F. Slice delicata squash lengthwise. Scoop out seeds with a spoon and discard. If you like, you can roast and eat them like pumpkin seeds.

2) Cut squash into 1/2 inch, "C" shaped slices.

3) Arrange squash slices on an oiled cookie sheet. Drizzle more oil over top. Don't skimp on the oil as that will help keep the squash from drying out as it roasts. Turn slices over once or twice until evenly browned, about 30 minutes.

4) Meanwhile, coarsely chop sweet peppers and tomatoes and toss into a blender. Puree along with garlic and salt. You may need to add a splash of water to the blender to get it going smoothly. 

5) Put puree in a small pot and bring to boil. Lower heat to medium and simmer until it's reduced to the the consistency of a thin tomato sauce, about 20 minutes.

6) Place fully roasted squash slices in a wide, shallow serving bowl and pour finished red sauce over top. Serve immediately.

Garden in Transition

Despite the continuing heat wave that is making September feel more like July, the garden has noticed the shorter days and the hot weather crops are slowing down. Fortunately, fall crops are stepping in. While still baby sized and immature, fall veggies are lying in wait for their chance to take over once summer has ceded control of the garden.

Filling buckets with excess tomatoes for canning.

Some summer veggies are on their last legs. Tomato vines are dying back, even as the fruit is still ripening, but we're hoping for another month of tomatoes.

Peppers and eggplants are thriving in this late summer heat, and may stick around until the frost.

Summer squash are nearly done. They continue putting out bright orange blossoms right up until the end.

The last of the zucchini.

Meanwhile, the fall crops are moving in and starting to come up. 

Winter radishes.

Green cabbage.

Red cabbage.

Acorn squash.

Butternut squash, still tiny and attached to its flower.

Delicata squash.

It's hard to imagine when the temperature is hovering around 30 and the humidity is thick in the air, but fall is just around the corner. Are you ready?