Beth Warren Nutrition Blog

Delicata Squash - No Need to Be Delicate with This Supreme Recipe

by Beth Warren February 2, 2020

The latest variety of winter squash that’s booming in popularity is delicata. You may have seen this butter-colored pinstriped squash popping up around the pumpkins and gourds at the market this season and wondered, what the heck is it? Is it ornamental or edible? Delicata squash (Cucurbita pepo)—also known as peanut squash, Bohemian squash, or sweet potato squash—is favored for its delicate, edible skin. No peeling required! So if you love the taste of butternut squash but don’t like the hassle of peeling that hard, impossible rind, delicata squash may be your new favorite. (

Balsamic Glazed Delicata Squash

A delicious warm winter squash recipe using the flavorful balsamic and red onion on delicata.


1 medium delicata squash, sliced (the thinner the less cooking time and more crispy)
1/2 medium red onion, sliced in halves
2 tbsp EVOO
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp date syrup (you can use honey or maple)
1 tsp sea salt
1 tsp thyme (dried or fresh)


Mix together the liquid ingredients. Toss in the onion and squash or brush to coat both sides on a lined baking sheet with parchment paper. Roast on 425 for about 30 min (less if it’s a thinner slice)

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