Delicata Squash - How to Prep and Cook Delicata Squash - Healthy Holiday Snack

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/260734/Roasted-Delicata-Squash/

[@anar579]

Chef John, my mother speaks almost no English. When she comes over, she always asks to see videos of "that funny chef", and she always says "Enjoy" at the end. We 💘 you.

[@nancydee6106]

Ana Romero i always say Enjoy To my kids as i serve dinner!

[@Nesh1823]

So sweet 😊😊😊

[@tangiepm]

Definitely gonna try this as I bought one and had no idea how to cook

[@ezerstudio9195]

Okay this is the first video from this channel that I've ever seen. Not only was this helpful (I successfully avoided cutting off my fingers) but it was HILARIOUS. 10/10 would recommend.

[@peachtada7154]

your videos makes me feel like I have a dad who's politely teaching me how to cook, that's heartwarming, thank you

[@brendaholiday555]

5 years later - I'm cooking this YOUR WAY tonight Chef John! But setting aside the seeds and the pulp (yeah the pulp too) to roast later. Makes a nice sweet and salty snack! Love your channel all these years!

[@Nebujin383]

That's the spirit! You know how to respect food which is a rare trait these days. Will give it a try, once i get the chance to actually buy squash here in germany.

[@solagratia8573]

I bought 2 of these babies yesterday for the first time and was so happy to see afterwards you did a video on delicata squash! Can't wait to roast these and try. It looks so easy and foolproof. Thank you!

[@solagratia8573]

Update! I made this today and made a lemon garlic chipitle aioli. I CANNOT stop eating these, it is so so good! Thank you Chef John. ❤

[@cathymench6825]

By

[@nickih2727]

I prefer to slice the ends off of my squash, then stand it upright to halve it. Then I take a run at it from across the room with a hedging ax and cut with a full arc from 4 feet away while screaming. But whatever, I'll try your way.

[@Maryqc1960]

lol

[@Swingman2012]

Nicki, I don't know what a hedging ax is, but I've got a splitting maul -- would that work?

[@nickih2727]

It could, as long as the blade span is larger than the squash. If not, you're just bludgeoning it . . let's not be barbaric.

[@Swingman2012]

Ha! Not to worry, I'd never mistreat a delicata. I think the scream is the main thing anyway and I've got that down. My firewood used to fall apart just from the sound.

[@jeanburk9539]

Lolololol I want a meme of that.!!!

[@mistyblue2684]

Peter Tosh is a name I haven't heard in a very long time. I love watching this show bcuz Chef John knows how 2 make me smile with his cute little rhymes

[@MrBoredbook]

Thank you for all your videos. Saving the world. The Mr. Rogers of food.

[@ccorrales151]

I’ve recently discovered Ethiopian Berbere spice. That spice might work splendidly with this recipe. Thank you Chef John.

[@RandtMurf]

Who’s here because they got one in their misfits box!!! Thank you chef John. You always come through.

[@treannarenteria7594]

Lol yes 😂

[@allywolf9182]

My FAVORITE squash!!! Still the best baked in the oven with salt, pepper, real butter and a smidgen of real maple syrup....

[@Mark723]

The secret to an excellent demonstration video is to have at least one memorable laugh-out-loud moment - today's example offered at least three. You, sir, are a genius - but you know that already. The best cooking channel out there hands down!

[@juliedesmond5158]

my mom and i picked up a few of these at a farm stand. Very easy to prepare and serve. very velvety texture and wonderful side dish for our summer veggie meal. the skin WAS good. my mom had never seen food wishes before and enjoyed the simple demonstrations and commentary. thanx!

[@BamitsSam4682]

Chef john it’s my 20th birthday today, but I’ve been watching you since around 2008 I think. I would come home from elementary school and watch your videos all the time! I think I’ve seen every single one. Anyways, this video will probably be the highlight of my day, and not because my birthday will be lame, but because I enjoy your videos THAT much. Anyways, thanks for making my day :)

[@mygoldfishrocks]

Happy (belated) birthday! 🍰🎁🎈

[@barbdawdy7698]

Happy birthday Sarah. Hope you had a wonderful birthday 5 years ago when you posted. Happy 25th year.

[@lumpcrabbarnacle3382]

This is Beyoncé! I’m a fan! Lol 😂😂😂😂

[@ronniepajas1872]

I love your humor, subtle, dry, but perfect.

[@flordelotus2184]

Love to watch your videos and giggle along with your fun remarks, chef John! I often do the same process with cabotcha (or hokkaido squash) and it's delicious! Now, about roasting the seeds, I've oven dried the seeds from the pumpkins and squashes this easy way: wash them thoroughly and separate the fibers, leaving only the seeds. This is an important step because the fibers will bring moisture to the seeds. Spread the seeds on a large non stick baking tray and toast them in a mild temperature oven (250 F) for 15 minutes. Turn the seeds over with a spatula so they'll toast evenly and put them back in the oven for 10 or 15 minutes more or until you see they are lightly toasted. Sprinkle a little bit of salt while they are still hot and let them cool down before you eat. Great snack full of vitamins!!!

[@saverenwier]

all the single layers, all the single layers

[@Tokorai]

I just made this, and it reaffirms my belief that autumn is the best season.

[@kimquinn7728]

Fall squashes are DELICIOUS!!! Love simple recipes like these are jewels. Delicate is great as are little red kombucha squash.

[@yushi911]

A friend of mine make us discover this beautiful healthy snack that we love now. Every fall, I bought 5-6 of these and it’s a perfect hot treats in this beautiful fall day. The only difficulty of the cutting. I use a bread knife like a saw and it’s more manageable!

[@RainbowGardens]

Such a wonderful squash! I cook Delicata all the time and had it last week as a side dish for our steak dinner. I saved some for a frittata (along with many other veggies) for the Sunday brunch. Amazing!

[@barbdawdy7698]

Delicatas are amazing but the is so much to explore in the squash family. Do give others a try and share the recipes. Beautiful recipe. I grow a lot of different winter squash so new recipes are always helpful.

[@graemedearden]

My partner said I have to write a comment, because you uploaded this 5 minutes ago and will see it, Chef John. Hi there from Calgary.

[@foodwishes]

And this is what you came up with?! I haven't been this disappointed in a Canadian, since I found out Justin Bieber was a Canadian.

[@allywolf9182]

Food Wishes thanks for the smile

[@cargogh]

It's true. I'm in Kentucky, but I expect more from Canada than to have produced Bieber. He must have some US genes.

[@raraavis7782]

morrismartialarts It works with every squash that has eatable skin. I often ovenroast hokkaido exactly like this, it's delicious and always a winner with guests. I'll try and hunt down this variety, though...hokkaido is available almost year round, after all...☺ Oh butternut specifically might work...the skin is somewhat tough, but ovenroasting might break it down sufficiently. Haven't tried it, though....

[@lucapeyrefitte6899]

Food Wishes 😂 you always know how to make me laugh chef John you're the best

[@kriegwulfe8083]

This recipe is absolutely delicious. The Delicata squash has quickly been escalated to sit proudly among family favorites. Slightly sweet, nutty, fast and easy to prepare, versatile as a side or a snack and simply delectable. Thank you for this recipe!

[@andykidwell6187]

I always walked by those squash in the supermarket and thought "well those look nice". Now I have an excuse to buy one.

[@calebkindsvater4538]

Chef John, Thank you for providing such a fun and wonderful experience for all of us who want to grow our culinary skills. I started watching about 1 year ago to learn how to make pita and haven't stopped watching and learning new recipes. I will admit I have watched many videos with without any intention of making it for myself. I look forward to the next recipe! Thank you!

[@giuliapugliese1507]

I have been eating delicata squash for years. I love it sooooooo much.

[@davewiser4764]

Thank You Chef John! my cooking has improved so much since I found your channel, it brings tears to my eyes. It might be the touch of red pepper i rubbed in my eye? i just made stuffed jalapeño peppers using your stuffed green pepper recipe in marinara sauce. OMG best ever Thanks again.

[@trenvan5546]

You could also cover the back of the knife with a folded towel prior to pounding if you don’t have chefs type iron hands :)

[@cyndifoore7743]

tren van or you could hit the knife with a rolling pin.

[@ColTravis]

You can roast up almost all squash seeds just like pumpkin seeds (since they are part of the same family) with what ever spices that you like for a tasty snack. Nothing wasted. I like my squash with a taco seasoning, I tried it a couple of years ago and it was great. The southwestern flavor with the sweetness of the squash was great.

[@Margar02]

Mark Haushahn that sounds amazing! I make my own taco seasoning too... I love having and excuse to pick up one of these nifty vegetables....

[@keithwilson6060]

Winter squash really is amazing. Besides its versatility, their long-keep properties make them very practical.

[@Holbodden]

Yes!!! I will buy them all! I've only ever used them in soup. They're so pretty.

[@boredombuster2000]

I've roasted spaghetti squash seeds before. Fun fact: Delicata squash is a C. pepo landrace, which means it's the same plant botanically as ... pumpkins, spaghetti squash, acorn squash, summer squash, zucchini, and presumably several other types of squash (although, strangely enough, *not* butternut squash).

[@kohakuaiko]

Stephen Stofka good to know. I should try to make pie with it.

[@bryum8898]

Found these squash at trader joes and figured I'd give it a try. OMG so good. THANKS for the recipe. Jamie Oliver also said that butternut squash skin is edible. I feel so sad. I've been missing out all these years! the scales are gone from my eyes! Squash with the skin on... YUM!

[@lancejames9228]

I did this with a potato squash(also starchy sweet small and decorative gourd like) Fantastic. I have served it many times.

[@janellegodin2934]

I have one of these sitting on my counter. I was planning on using it in a slightly different way this weekend but I think I will go prep it like this right now. Yum.

[@kennedyjones4558]

Made this tonight and could not recommend more. Very delicious with a super satisfying texture.

[@13c11a]

Honestly, you are the best. This is so simple but beautiful.

[@danielledanielle8275]

I started Whole30 this month and im so glad you posted this video, thanks!

[@CreditFast]

I would have never have tried this but it came in one of my Blue Apron boxes. Delicata squash made in this way was the best new addition to my rotation of side dishes. I only tried it because I didn’t want to have the squash go to waste and I ended up liking it better than the main course of that dinner. It is honestly worth giving a try!

[@elizabethshaw734]

I just purchased two delicata squash yesterday. I promise on my Girl Scouts Honor to cook them before 3 years has passed. :-)

[@mamasbotanicalsfarm7538]

Currently my favorite squash. The seeds roasted are delish! Love your videos.

[@phoebesmom]

I just happened to have gotten one and never cooked it until YOUR RECIPE 🎉 I’m hooked❤❤❤😊

[@Spiderbeavis]

You are the hakuna matata of how you slice your delicata...

[@sandymanor3895]

KNIFE DEMO APPRECIATED. And so happy to learn about DELICATA squash....love squash & will now cook this 2019 as soon as I see one in the market. ty.

[@topazpitt4619]

yet another great vid, chef john!! i have some great knives in my kitchen, but i can't seem to cut one of these by myself. but wait!! GOOD NEWS!! all i do is ask my grocer's produce folks to cut my winter squash selections in half for me - careful to specify WHICH way... 🤗❤️

[@Holbodden]

I've made this multiple times. So, so good! And unique on a buffet table two. Thank you!

[@alishadurbrow9254]

It really does look gourd-geous 😎😆

[@umhchud]

your comment is likely chef john approved. :D

[@BLY99]

No it isn't, it lacks a touch of cayenne.

[@ThePalatineHill]

normally i would say get out but this is the one channel where stuff like that is approved XP

[@delacotta360]

I've roasted the seeds with a little olive oil and salt. NUM! Also grew more delacotas with them. I'll give this a try, thank you! Susan

[@IAmPoltergeist]

I just roasted up my acorn squash and butternut squash seeds this week! Chef John its so easy to make those suckers tasty. Super good for you too!

[@buzon1658]

"You are the Peter Tosh of your delicata squash." PURE GENIUS.

[@chairshoe81]

this video popped up yesterday then i went to my friends house and he had actually made delicata squash with salt pepper and olive oil and it was super dank

[@anar579]

I always ignore these at the store. Can't wait to buy one. I love squash that you don't have to peel.

[@CookingWithClaudia0831]

I'm super hungry watching this

[@dei-wan-grey3888]

Cooking With Claudia food looks good nice channel

[@Arash1nal]

Cooking With Clau

[@ohbuddyiliketowatch]

DEI-WAN- GREY agreed. Sub'd chicken fried rice on point.

[@PixelPaperDesigns]

Cooking With Claudia same

[@twodom]

Cooking With Claudia if

[@susanrose4551]

Your wonderful..love these recipies for such healthy delicious snacks and meals!!

[@dillpickles69]

This recipe has started me off to two great fall seasons so far

[@katherinemcdaniel8446]

I bought a delicata and wasn't quite sure what to do with it. I will give this a try and serve with your cider braised pork shoulder recipe. This is going to be good! I really enjoy your videos. Thanks for making them.

[@eileenthornton9473]

Perfect video! Love your jokes and the cutting advice is always appreciated. Can’t wait to check out more of your content.

[@golden1302]

Love your smooth elegant motion chef john

[@nann465]

Just came back from the store with a delicata squash cause I watched this video earlier today! Wish me luck! Thanks for the recipe Chef John, you are my favorite!

[@wonteatit]

I don't like squash but I want to try this one after seeing the end product of this recipe. Looks so yummy!

[@bzz5601]

This is an underrated squash. I'd never had it before a few years ago, and its easily my favorite. Just picked up a few the other day for the first time this year. It's really great with brown sugar and butter also, much better than acorn squash.

[@cloudfannotthatcloud8306]

Very nice! I eat winter squash, but never sliced and roasted it before. Will definitely try this.

[@dreamcatcherhomestead3823]

That looks great, i'm growing these in my garden for the first time, have never tried these but i'm so excited to use your recipe!

[@bajone02]

The delicata from my farmer has a different skin with green stripes and a shinier, smoother skin. It was not hard to slice through . The skin is slightly chewy but breaks up as I chew. It adds to the joy of this squash in faster prep time! And the roasted seeds are great, too!

[@gomakeityourself8082]

You're videos are still my favorite, You inspire me, you goof!

[@bial12345]

Made these and they were great. I went a little longer on the cooking, like 20-22 minutes, I like mine extra caramelized. Will be doing this one again!

[@sally1269]

I just made this --- it's absolutely delicious and so easy to make!

[@morganchilds9054]

Nice, subtle product placement with the sheet pan, Chef!

[@debd5641]

I roast pieces of Delicata like yours but I serve them warm drizzled with a smal amount of maple syrup and topped with the seeds that I roasted in butter and finished with salt. That is the only way I have ever made I. I am very much looking forward to trying your apoli version as it will not only look great, but will be an easy addition to my fall gatherings where I serve buffet style. Room temp will be a God send plus, this will be a truly unique addition. I love this and I really love all of your videos. By the way, your lemon pepper potatoes recipe should come with an addiction warning ! Wow !!!

[@kristinaketelsen5797]

Yum! These will go great with my go-to sauce: greek yogurt, sri racha, and lemon juice!

[@allistrata]

I can't wait to go get some of these at the pumpkin patch

[@thiccdaddy9535]

How can you call it a Pumpkin Patch if it sells other fruits and or vegtables instead of pumpkins?

[@michaeljara8552]

Thicc Daddy Pumpkins are the main thing at a pumpkin patch, but most patches sell all types of gourds. Plus it sounds catchier than gourd patch. Maybe gourds galore?

[@mikeramos5709]

There are hardly any pumpkin patches where I live. :/

[@suziequzie]

Roast the seeds Chef, they're such a good snack. A bit of olive oil and butter drizzled over them and roasted in the oven with some sea salt sprinkled on them. Yum.

[@msmarygardner]

This is soo good...I’ve been making this for yrs but with no *cough*, cayenne pepper. Will have to try the aoli sauce.

[@JL-lc1vp]

Chef John You're so on point with my Fall Food Wishes.

[@Marchgirl329]

I bought what I think is delicata squash yesterday at a local produce market, but they called it "sweet potato squash". It sure looks the same, so I'm hoping. Can't wait to try it.

[@kennapop3]

Chef, thank you I first saw these with lamb shanks witch we eat at least twice a year. ( 2 lambs =8 shanks). I will be adding the three sisters to my garden next as well. Corn, Fava beans and Delicata . (ok acorn and pole beans will also make an appearance.

[@monstercommenter9587]

I love this channel so much! The ending "and as aaaalllwaays enjoy!" makes me feel so happy.😊😊😊😊😊😊

[@secretagentgirl1]

Totally enjoyed this video. I think I enjoyed listening to you more than the recipe. You’re hilarious! But I’m going to make this. It’s looks delicious!

[@Dicyroller]

Jon the seeds on a delicata are some of the best. I like to just separate the seeds from the innards, (do not rinse) place in a single layer on parchment paper-lined pan and bake at 275 until nicely brown. It can take 20 plus minutes. Keep an eye out after that because once the insides are dry they toast fast.

[@astimegoesby9386]

Looked in all the grocery stores after seeing these beautiful squash on Food52! Finally Fresh Market had them & I can’t wait to roast these beauties! Thank you😊

[@moand7862]

OMG Love delicata! It's the perfect substitute for pumpkin pie. Soooooo much flavor.

[@jeil5676]

I roasted butternut seeds yesterday that I had frozen from last season. They came out great.

[@robynnbryar1977]

The seeds are delicious I usually roast them along with the squash. i love this sqaush tossed with olive oil or butter and garlic salt, and pepper.

[@jenniferm1787]

I just made this. Holy cow. So delicious. Like, really. New favorite squash. Thank you for adding to my life:):)

[@swahilijs]

I’ve saved the seeds for 2 years now and planted them. You should get a great harvest.

[@redhousepress]

Chef John, I cut these babies into rings instead of half rings. Scoop out the seeds of each ring place on a baking sheet with parchment paper, sprinkle with S&P , a tiny bit of olive oil and an even tinier drizzle of maple syrup then plop a good 2 tablespoons or so of hot sausage into each hole, flatten it out and bake till the sausage is done and the squash is caramelized. Great fall dinner with a big green salad.

[@kathym6603]

I wind up eating the little half moons off the skin. Somehow I can't eat the skin. But what a treat. Using coconut instead of olive oil works good too.

[@Missykris102]

Why am I obsessed and adore chef john like a new meme? Because he finds a way to make squash relatable to Beyoncé.

[@jaimewarden4304]

This looks great, Chef John! I'm gonna see if my local Farmer's Market has these tomorrow and give it a try!

[@valissamoore]

I season mine with olive oil, cinnamon, and (Swerve) brown sugar substitute! So good!

[@patronusstag]

I can't even procrastinate with other videos on youtube coz I keep watching your videos

[@veryterilicious]

Love his sense of humour.

[@cmduilio]

That Beyoncé joke Made me laugh More than it should

[@endofanera1983]

Double tip to your heart's extent chef John. Haters gonna hate.

[@reneeislight]

The way you explain this is so funny 😄😄❤❤💖 thank you

[@Turandot29]

I love squashes of all stripe. That you can eat the skin of this otherwise hard squash is a real bonus.

[@PandaBear62573]

Thank you so much for this post. I've seen these in the store but never got one because I didn't know what to do with it.

[@86hj49gt]

This was great. Creamy, sweet, savory and not un-crispy. Sort of nutty. A FOOD WISH - CHESTNUTS !