Delicata Squash with Orange & Pistachios

Delicata Squash with Orange & Pistachios

5 Reviews
From the EatingWell Kitchen

If you haven't tried delicata squash, it's worth seeking out. The skin is tender enough to eat when cooked, so there's no peeling involved. All you have to do is slice it and then cook it. Here we sauté it with olive oil and a little orange juice and zest, then add a sprinkling of pistachio nuts to make it special.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, halved and sliced
  • 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
  • 1 teaspoon orange zest
  • ¾ cup orange juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons chopped salted pistachios


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  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.

Nutrition information

  • Per serving: 130 calories; 5 g fat(1 g sat); 4 g fiber; 20 g carbohydrates; 2 g protein; 42 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 13,499 IU vitamin A; 43 mg vitamin C; 63 mg calcium; 1 mg iron; 314 mg sodium; 506 mg potassium
  • Nutrition Bonus: Vitamin A (270% daily value), Vitamin C (72% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

Reviews 5

September 24, 2014
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By: EatingWell User
NOT SURE YET i've yet to make this. i bought two small squashes, cut & seeded them. after thinly slicing just one, i have 4 cups, but another squash yet to slice. this recipe called for a large squash. i'm annoyed.
January 27, 2012
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By: EatingWell User
Good dinner don't need to write this one down.... Delicata squash is one of my favorites, but this preparation is just OK. The skin stayed tougher than it does when roasted, and the orange flavor overpowered the whole dish. I won't be making it this way again.
December 01, 2010
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By: EatingWell User
Made this exactly as written and it was fantastic! Even my squash-hating husband loved it. Can't believe how tender the skin of the delicata got - I was skeptical that it would soften enough, but it wasn't at all noticeable while eating it.
October 27, 2010
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By: EatingWell User
This is my first time ever having delicata squash. This dish is easy to make and very delicious. The squash has a nice comforting texture like potatoes. The sweetness of the squash and orange juice complement each other so well. I look forward to working with this squash again!
October 23, 2010
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By: EatingWell User
Family liked the dish. I used dried orange zest and prepared oj since I was out of oranges. Will reduce the dried zest by 1/2 next time...must be more intense than fresh zest. But, my picky husband liked it so it's going in the recipe box. Easy to prepare too...
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