Best Delicata Squash Bisque Recipes

ROASTED DELICATA SQUASH

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.

DELICATA SQUASH BISQUE

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!

DELICATA SQUASH AND CHICKEN SKILLET

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.

DELICATA CREAMY SQUASH SOUP

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.