Roasted Delicata Squash with Pancetta and Sage

Are you familiar with Delicata Squash?

Stock Photo

I love them because of their mild, slightly nutty flavor,  and you don't have to bother peeling them  ~ the skin is tender when cooked. And their shape is so fanciful when sliced.  (The ones I am able to find around here are the perfect size for two meals, a little bigger  than a russet potato.) There are many ways of preparing Delicata ~  steamed, sauteed, baked, in soups, etc.



This recipe is one of my favorite ways of preparing this  delectable squash and it could hardly be more simple. Just cut the squash in half from stem to blossom end, clean out the seeds* , then slice each half into 1/2-inch slices (making little half-moons.) Put the slices on a shallow-rimmed baking pan, along with a couple of peeled, smashed garlic cloves, toss with a little olive oil, sprinkle with salt and pepper and roast in a hot oven for about 6 minutes.
* You can roast the seeds, they make a tasty snack!




  Flip the slices once, bake for another 6 minutes. Then scatter some very thinly sliced pancetta over the squash along with a few fresh sage leaves and roast for an additional 5 to 6 minutes until the pancetta is slightly crisp.

Optional drizzle (see below):

  Although I could eat this roasted squash as my main course, this time I served it with glazed salmon~ (it got too dark for good pictures, but I can share the method with you.)


Whisk together 2 tablespoons whole-grain mustard 2 tablespoons real maple syrup, grade B My favorite is  Coombs Family Farms 100% Pure Organic Maple Syrup (voted #1 by 'Gourmet' magazine)
This makes enough for 2 to 4 salmon filets,  and is easily increased if you are serving more,  (as you can see, it's just equal parts syrup and mustard.)  It is soo good, I could eat it by the spoonful! And if you like your glaze spicy add a pinch for cayenne pepper, or some Sriracha Hot Chili Sauce to taste. And another optional use for it if I'm not making the glazed salmon to serve with the squash: During the last minute or two of baking you can sparingly drizzle with this sauce over the squash.
(I must say the roasted squash is perfectly delicious  without the sauce but when I'm not serving the glazed salmon, it adds a nice additional flavor dimension to the roasted squash as brings that that  great play of sweet and salty between the sauce and the pancetta to the dish.)

You can get the printable recipes for  the squash here.


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If you follow my blog you probably know how fond I am of plain white dishes and serving pieces, and this is one of my favorites because it is so versatile. I love that ~ kitchen items that can multi-task. Of course I use this one for its' intended purpose as a tart/quiche pan ~ but I use it as a serving platter/tray~ for sandwiches, appetizers, fried or carved chicken, as a shallow casserole dish, for sliced fruit, arranged salads, etc.

If you're interested, you can get more information below:
  BIA Cordon Bleu (Great price!):

Pillivuyt from France:

Thanks for stopping by today, I'd love if you would leave me a comment. And please feel free to describe your favorite way(s) of preparing winter squash.  I'm always on the lookout for new recipes to try!

Blessings ~ Mari xo