Best Delicata Squash Bisque Recipes

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ROASTED DELICATA SQUASH



Roasted Delicata Squash image

You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash

Time 27m

Yield 2

Number Of Ingredients 4

1 large delicata squash - ends trimmed, halved lengthwise, seeded
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste

Steps:

  • Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  • Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

Nutrition Facts : Calories 180 calories, Carbohydrate 31.3 g, Fat 7.1 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1171.9 mg, Sugar 6.6 g

DELICATA SQUASH BISQUE



Delicata Squash Bisque image

This recipe is a modified version of the Delicata Squash Bisque recipe I found on VeganYumYum. I cut the recipe in half because I am only cooking for 2. I replaced the roasting oil with PAM and used half of the amount of cashews to cut down on those extra calories but still get the flavor.

Categories     Vegetarian Meals     Soup     Vegetarian Meals Soup

Yield 2

Number Of Ingredients 7

1.5 lbs Delicata squash (1.5 cups mashed after roasting)
2 cups vegetable broth
1/2 tsp Thyme
Cashew Cream
1/4 cup cashews
1/2 cup vegetable broth (divided)
Salt and Pepper to taste

Steps:

  • Peel Delicata squash and chop off the ends
  • Half the squash and scrape out the seeds
  • Spray Baking Sheet with non-stick cooking spray
  • Place squash on a baking sheet cut side down and spray with cooking spray
  • Bake for 30-40 min until tender and beginning to brown
  • Flip squash before the baking is finished to prevent burning
  • While squash is roasting, add cashews to the blender and 1/4 cup of vegetable broth
  • Pulse to incorporated eventually turning the blender all the way on while slowly adding the other 1/4 cup of broth
  • Let the blender run until the the cream is completely smooth
  • Remove squash from the oven and transfer it to a large soup pot
  • Break up the squash into chunks with a spoon and add 2 cups of veggie broth, thyme and black pepper.
  • Bring to a boil, turn down heat and let simmer for 20 minutes, covered.
  • Blend the soup until smooth and return to the pot. Add all but 1/8 of the cashew cream. Season bisque with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with the remaing cashew cream.
  • Enjoy!

Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories

DELICATA SQUASH AND CHICKEN SKILLET



Delicata Squash and Chicken Skillet image

A skillet meal that's quick and easy to make. It's a good way to use up that leftover rotisserie chicken. Great served with a piece of naan.

Provided by Marcia

Categories     Chicken Leftovers

Time 35m

Yield 2

Number Of Ingredients 16

1 small delicata squash
1 ½ tablespoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 small Golden Delicious apple, cored and thinly sliced
salt and ground black pepper to taste
6 ounces cooked chicken, cut into 3/4-inch cubes
¼ cup chopped red bell pepper
1 wedge lemon
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 ½ teaspoons minced fresh sage
1 ½ teaspoons minced fresh thyme
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup lightly salted cashews

Steps:

  • Trim ends off delicata squash. Slice in half lengthwise and scrape out the seeds. Discard ends and seeds, but leave the skin on. Place the squash cut-sides down on a cutting board and cut into thin slices.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add squash, onion, and apple; season with salt and pepper. Cook, tossing occasionally, for 3 minutes. Cover, reduce heat, and cook until squash is tender, about 5 more minutes, tossing occasionally.
  • While the squash is cooking, combine chicken, bell pepper, juice from the lemon wedge, garlic, mustard, maple syrup, remaining 1/2 tablespoon olive oil, sage, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir until well combined and chicken is coated.
  • Add chicken mixture to the skillet. Add cashews and toss to combine. Cook until chicken is heated through, about 1 minute.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 41.7 g, Cholesterol 72.3 mg, Fat 24.1 g, Fiber 5 g, Protein 31.9 g, SaturatedFat 4.4 g, Sodium 550.5 mg, Sugar 17.8 g

DELICATA CREAMY SQUASH SOUP



Delicata Creamy Squash Soup image

A rich and creamy soup, great for cold winter nights.

Provided by Sue Haser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h35m

Yield 5

Number Of Ingredients 7

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
  • In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  • Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  • Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g

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