This past summer, I had a prolific vegetable garden. I grew tomatoes, zucchini, cucumbers, peppers, tons of herbs, Australian Blue pumpkins, and Delicata squash. The Delicata outperformed everything leaving me with no less than 50 squashes. I gave a lot away and probably still have a dozen left! That’s what prompted this recipe.
What is a Delicata Squash
Delicata squash is a winter squash with a delicate skin that you can eat. The flesh is a bit more yellow than the other squashes (like butternut or acorn) and it has a milder flavor. They really are wonderful and can be cooked just about any way that you would cook any squash. Since you can eat the skin, it makes it perfect for easy meals as preparing them is really quick.
This recipe is a healthy side dish that is really pretty. It’s not only perfect if you have vegetarians over for your feast but it will certainly satisfy everyone at the table. I love how the squash and sweet potatoes blend perfectly with the Jazzed up Cranberry Sauce! It’s certainly not your average side dish but it will most certainly be a new favorite!
Substitutions and what not!
My grocery always has Delicata squash available throughout the fall and the winter, but if your store doesn’t this recipe would be delicious with butternut squash as a substitution. Just make sure to peel the skin off, clean out the seeds and cut into half-moons like below to keep everything consistent with the sliced sweet potatoes.
I also made this recipe with my homemade cranberry sauce, but any whole berry cranberry sauce would be great as well. So do what you prefer here. My sauce is excellent if you want to give it a try!
Are you looking for other great Thanksgiving recipes? Here you go!
Jazzed up Homemade Cranberry Sauce
Roasted Squash and Sweet Potatoes with Cranberry Sauce
- 1 pound Delicata squash (sliced in half, seeds removed and cut into 1/2 inch slices)
- 1 pound Sweet potatoes (sliced into 1/2 inch rounds)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Granulated garlic
- 1 teaspoon Dried Thyme
- 1/4 cup Whole berry cranberry sauce
- 2 tablespoons Minced fresh parsley for garnish (optional)
- Preheat the oven to 425 degrees. Place the squash and the potatoes in a large bowl and toss with the olive oil, garlic, thyme, salt, and pepper. Place on a rimmed cookie sheet and roast for 20-25 minutes or until the veggies are fork-tender.
- Transfer back to a large bowl and toss with the cranberry sauce and parsley before serving.
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