30 Delicata Squash Recipes to Try This Fall (Because Butternut Is Old News)

Butternut? Been there, done that. This winter squash season, we’re expanding our repertoire and embracing a new gourd: delicata. Never tried it? It’s small and cylindrical with a nutty, earthy, sweet-potato-esque flavor and a thin, striped rind that—get this—doesn’t need to be peeled. Oh, and it’s versatile to boot, whether you’re roasting up a simple vegetable side dish or transforming it into a fall-friendly soup. Not sure where to start? Try any of these 30 delicata squash recipes.

But first, a few tips for working with delicata squash

Delicata squash doesn’t require peeling because the rind is thin and edible when cooked. But breaking down a winter squash can still be tough. Save your precious fingers by using a super sharp kitchen knife (dull knives cause more injuries) and stabilizing the squash with your nondominant hand—fingertips curled under, please.
To slice a delicata squash into rounds, simply trim the ends and slice crosswise into ½-inch rings. Use a spoon to remove the seeds.
For half-moon cuts, trim the ends, carefully halve the entire squash and remove the seeds with a spoon, then slice each half into ½-inch half-moons.
To cube a delicata, proceed as if you’re slicing half-moons, but cut the squash halves lengthwise into strips instead, then cut the strips into cubes.

RELATED: 80 Winter Squash Recipes to Make from Now Until Spring

We’re calling it: Delicata rings are the new onion rings.

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Imagine this in your Thanksgiving spread. The fresh flavor and vibrant color will be *so* welcome among all those creamy, rich classics.

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Agrodolce is just Italian for “sweet and sour.” Here, that means honey, lime juice, white wine vinegar and a side dish that will totally bowl over your dinner guests.

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Arugula pumpkin seed pesto is to sweaters and scarves as basil pine nut is to bikinis and beach reads. (Or something like that.)

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This dish is simple to put together, but the way the sweet squash and savory, salty miso butter complement each other is *chef’s kiss.*

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This one goes out to fans of that sweet potato marshmallow casserole number.

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A back-pocket trick to making any vegetable side feel fancier than it is? Add toasted nuts.

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They’re like sweet potato fries, only elevated.

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Oh look, it’s our other favorite cool-weather veggie, cauliflower. Pair this dish with a grain for a light-yet-satisfying main.

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This certainly beats a PB&J. (No offense, PB&J.)

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With cranberries, pistachios, honey balsamic and plenty of feta.

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If you’re not eating out of a gourd at least once this season, you’re doing it wrong.

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Think of the toasted quinoa like crispy, savory, brown-buttery sprinkles.

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It’s so much more interesting than plain chicken soup, and it basically makes itself in the slow cooker while you re-watch every episode of The Great British Bake-Off (or scroll through TikTok).

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Great news: It tastes as good as it looks.

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Sage and squash are a natural pair, and the balsamic glaze just boosts those fall flavors even more. (Bonus, it’s vegan.)

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If you’re only grilling in the summer months, allow this gorgeous crudité platter to change your mind. You might need a headlamp, but the results are worth it.

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It’s easy enough to make on a weeknight, but tastes like the opposite of a boring weeknight meal.

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Serve the spicy-sweet squash over rice and beans for a complete meal.

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Nine ingredients and 30 minutes are all it takes to add a new staple to your holiday menu.

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Maple-vanilla butter on vegetables sounds strange but tastes like magic.

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Pomegranate molasses, a tangy Middle Eastern staple, is the key to this side dish. Serve it on its own or over a bed of risotto or polenta for the ultimate comforting dinner.

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