Roasted Delicata Squash With Creamy Blue Cheese Sauce Recipe

Delicata squash: A type of winter squash with a sweet, nutty flavor and thin, edible skin.

Olive oil: Used to coat the squash rings for roasting, adding flavor and helping them to become tender and golden.

Blue cheese: Provides a rich, tangy flavor to the creamy sauce that complements the sweetness of the squash.

Heavy cream: Combined with the blue cheese to create a smooth, creamy sauce.

Fresh parsley: Chopped and sprinkled over the finished dish for a fresh, herbaceous touch.

When preparing delicata squash, make sure to slice it into uniform ½-inch thick rings to ensure even roasting. This will help achieve a consistent texture and golden color. Additionally, when making the blue cheese sauce, keep the heat on low to prevent the heavy cream from scorching. Stir continuously until the blue cheese is fully melted and the sauce is smooth. This will create a rich and creamy topping for your roasted squash.

• delicata squash - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for roasting vegetables.

• blue cheese - Substitute with gorgonzola: Gorgonzola has a similar creamy texture and tangy flavor, making it an excellent substitute for blue cheese.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture, though it will add a slight coconut flavor to the dish.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh and vibrant flavor, similar to parsley, and can be used as a garnish.

• Allow the roasted delicata squash to cool completely before storing. This prevents condensation, which can make the squash soggy.
• Transfer the cooled squash rings to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. The blue cheese sauce can be stored separately in a small airtight container.
• For freezing, arrange the cooled squash rings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the squash rings to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen squash rings on a baking sheet and bake for 10-15 minutes, or until heated through.
• Reheat the blue cheese sauce separately in a small saucepan over low heat, stirring occasionally until smooth and warmed.
• Drizzle the reheated blue cheese sauce over the warmed squash rings and sprinkle with fresh parsley before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover roasted delicata squash on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. For the blue cheese sauce, gently reheat it in a small saucepan over low heat, stirring occasionally until smooth. Drizzle the warmed sauce over the squash before serving.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the leftover squash rings in the skillet and cook for 3-5 minutes on each side, or until heated through and slightly crispy. Reheat the blue cheese sauce in a separate small saucepan over low heat, stirring until smooth. Pour the sauce over the squash before serving.

• Microwave Method: Place the leftover delicata squash in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 2-3 minutes, or until heated through. For the blue cheese sauce, microwave in a separate microwave-safe bowl on low power, stirring every 30 seconds until smooth and warm. Drizzle the sauce over the squash before serving.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover squash rings in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until the squash is warmed and slightly crispy. Reheat the blue cheese sauce in a small saucepan over low heat, stirring until smooth. Drizzle the sauce over the squash before serving.

• Oven: Used to roast the delicata squash at 400°F (200°C) until tender and golden.

• Knife: Essential for cutting the delicata squash in half lengthwise and slicing it into ½-inch thick rings.

• Spoon: Needed to scoop out the seeds from the delicata squash.

• Baking sheet: Used to arrange the squash rings for roasting.

• Small saucepan: Used to heat the heavy cream and melt the blue cheese for the sauce.

• Wooden spoon: Useful for stirring the blue cheese into the cream until melted and smooth.

• Measuring spoons: Needed to measure out the olive oil and chopped fresh parsley.

• Measuring cup: Used to measure the blue cheese and heavy cream.

• Mixing bowl: Used to toss the squash rings with olive oil, salt, and pepper.

• Cutting board: Provides a safe surface for cutting the delicata squash.

Pre-cut the squash: Slice the delicata squash in advance and store in the fridge to save time on prep day.

Use pre-crumbled blue cheese: Opt for pre-crumbled blue cheese to skip the step of breaking it down yourself.

Microwave the cream: Heat the heavy cream in the microwave for a quicker sauce preparation.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time after roasting the squash.

Batch roast: Roast extra squash to use in other meals throughout the week.