Vegetarian Meals

Delicata Squash with Blue Cheese and Shallots

By: Kate Davies

I must confess, squash can be challenging for me. It’s hard to get very worked up about a nice squash dinner. This recipe for roasted Delicata (oblong, yellow and orange with greenish stripes) came from Julian years ago, served as a side to some grilled meat when he was wooing me with his cooking skills. I’ve tweaked it over the years, and it has taken the place of meat or fish on our dinner plate on quiet nights like this one when a low-key dinner is just the ticket. The shallots and blue cheese (helped along by a few sprigs of thyme) bring big, savory flavor to the mellow, roasted, caramelly Delicata.

It takes a few minutes to split and de-seed the squash, and a just a few more to season and fill it. I recommend tossing the shallots in a bit of oil, salt and pepper before you place them in the squash halves; they like to burn if left to roast too long. The bulk of time required for this dish is spent roasting in the oven, which allows time for toddler dance parties, homework supervision, putting errant chickens back in their enclosure, or the odd load of laundry before dinner. I speak from experience.

Tonight I paired the squash with farro cooked in Parm Broth, some leftover green beans, and a drizzle of good quality balsamic vinegar to sweeten things a bit further. I’ve combined the same flavors with different varieties of squash, but the Delicata is a convenient size; it requires little prep work (the skin is edible, although I don’t eat much of it), and the hollowed halves of each squash provide the perfect place for all of that delicious filling.

Roasted Delicata Squash with Blue Cheese and Shallots

Print Recipe
Serves: 4 Cooking Time: 45 minutes


  • 2 Delicata squash, rinsed, halved, and de-seeded.
  • 1 shallot, thinly sliced.
  • 4 T blue cheese crumbles
  • 2-3 sprigs fresh thyme
  • olive oil
  • salt & pepper
  • aged balsamic vinegar



Brush the cut surfaces of the squash with olive oil. Season with salt and pepper.


Toss the sliced shallots with olive oil, salt and pepper.


Divide the shallots evenly between the hollowed squash halves.


Sprinkle 1 T blue cheese crumbles over the shallots in each squash half.


Leaving the leaves on the stem, break the thyme sprigs into smallish pieces and nestle them in with the shallots and cheese.


Roast the squash halves, uncovered, at 375°F/190°C for 35-40 minutes, until tender.


Depending on the thickness of the squash, you may need more or less time.


Manage the heat by covering the squash with aluminum foil for the last few minutes of cooking if things are getting too dark.


Drizzle with a touch of aged balsamic vinegar.


Serve immediately


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