I think Delicata Squash is my latest favorite thing. It has all the flavors of butternut squash, yet you don’t have to peel the skin off before cooking. My Delicata Squash and Corn Skillet with Bacon is super delicious and a great place to start, especially if you haven’t used a Delicata before now.
Winter squash is one of those ingredients that create the most amazing recipes. If you’re a vegetarian it’s a delicious option because it’s hardy with sweet and savory flavors — super satisfying. But even if you’re not vegetarian, it’s an excellent way to eat less protein and feel like you’ve had a complete meal. It’s lovely as a side dish, but it can be eaten as an entree.
In this recipe, I crisp up just a few slices of bacon in a pan before I add the sliced squash and corn. The key to Delicata tasting super delightful is to make sure that it’s toasty brown or slightly caramelized in spots — which means more flavor. The seasonings in this dish are simple, just some freshly squeezed lemon juice, salt and pepper and chopped sage leaves. The bacon goes on top right before serving to preserve the crunch.
3 slices good bacon, sliced
1 medium delicata squash, cut in 1/2 inch half moon slices (see video)
3 ears fresh corn, sliced or 2 1/2 cups frozen corn, defrosted
3 scallions, sliced
1 teaspoon salt
1/4 teaspoon black pepper
juice of 1/2 lemon
2 teaspoons fresh sage, chopped
- Slice bacon and cook in a skillet over medium heat until crispy. Remove with a slotted spoon (leaving bacon fat) and set aside.
- In the same skillet, add sliced squash. Cook for 4 minutes, stirring occasionally until just becoming brown on edges.
- Add corn and scallions and stir. Continue to cook for 3 minutes. Add salt and pepper, stir.
- Squeeze lemon juice over top and stir. Cook for 2 minutes and top with sage leaves and crispy bacon to serve. Enjoy!