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.
Delicata Squash with Orange & Pistachios
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.
5 Reviews for Delicata Squash with Orange & Pistachios
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.
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.
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!
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...