I try hard not to play favorites with squash, but delicata is often one of the first I grab when making a meal for myself. These smaller, oblong vegetables cook quicker than some of the other hard-skinned squash and require no peeling. This roasted delicata squash with chipotle butter is a fantastic dinner or can even serve as a fun appetizer.

Squash Types

While I'm showing you this recipe with roasted delicata squash, you can expand from there. Other squash that don't require peeling, such as red kuri or a kabocha variety, make easy 1:1 substitutions. However, thick peeled wedges of butternut squash can also come in handy. If using a peeled squash, I recommend roasting it in a traditional way: peel, toss it with olive oil/salt, and roast until tender. 

Other options included seared wedges of cauliflower, charred zucchini, or roasted sweet potato wedges. All of these vegetables go well with this chipotle/burrata combination. 

Chipotles and Alternatives

Canned chipotles in adobo are a tremendous grab-and-go flavor addition to my kitchen. While I'd typically use the sauce and the chile, I prefer a minced chile for this butter. Using just the chile provides a bit of texture separate from the butter.

If you don't have chipotles on hand, mince reconstituted dry chiles and use them in a similar fashion, or simply add a teaspoon or so of your favorite ground chile powder (not chili powder, though—we want a solid chile pepper flavor here). 

Cheese Possibilities

I'll be the first to admit that burrata is decadent and not something I reach for often. However, my local co-op grocery store carries these small, two-serving burrata balls that I occasionally grab. 

If burrata isn't in your future, you could melt some shredded cheese of your choice on top. The flavor really comes from the chipotle butter, so nothing heavy-handed is needed. Try melting mozzarella or gruyere on the squash before adding some of the sauce. 

To make it vegan, take cooked white beans and mash them with the back of a fork, adding a bit of bean liquid or water. Leave most of the beans whole–the goal is to add just a bit of creaminess, matching what the burrata or melted cheese would provide. 

Roasted Delicata Squash Serving Ideas

To make this a meal: Serve on a bed of grains such as barley (as shown in the photos), emmer, or brown rice. I like to leave the pieces of delicata slightly larger for this idea.

To serve it as an appetizer: Serve with slices of bread or warmed flatbread. Cut the delicata into smaller pieces so the squash is easier to spoon onto a plate.

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Roasted Delicata Squash with Chipotle Butter + Burrata

2 main servings

One of my favorite ways to use a small piece of burrata is to tear it and let the cheese melt over roasted vegetables. This roasted delicata version can be a filling meal or an enjoyable appetizer!

Squash

• 1 medium delicata squash
• 1 tablespoon olive oil (plus extra if you want to sear)
• Kosher salt (for finishing)

Chipotle Butter

• 3 tablespoons (42 g) salted butter
• 2 large garlic cloves (minced)
• 1 chipotle pepper in adobo sauce (minced (see note))
• ½ teaspoon kosher salt
• 2 teaspoons rice vinegar

For Serving

• Cooked grains or warmed bread
• 4 ounces (114 g) burrata
• 2 tablespoons toasted and crushed almonds
• A few cilantro leaves

1. To cook the squash: Preheat the oven to 425˚F. Cut the squash lengthwise and remove the seeds. Place the squash cut side down in a roasting pan large enough to accommodate it. Add 1 tablespoon of olive oil and ¼ of water to the pan. Roast the squash until the top is browning and the squash easily gives when pressed, 30 to 35 minutes.
2. To make the chipotle butter: Melt the butter in a small pot or pan while the squash is roasting. Add the garlic and cook until golden, 1-2 minutes. Stir in the minced chipotle and salt. Cook for another minute, then add the vinegar and remove from heat.
3. To Assemble: Once the squash finishes, remove it from the oven. If you would like a bit more color on the squash, you can either place under a broiler or sear on a cast iron skillet and sear, cut side down for 60 to 90 seconds. Cut the squash halves into pieces of the desired size and sprinkle them with salt.
4. If serving grains, layer them on a platter and top with the roasted squash. Tear and place burrata evenly over the squash, then drizzle with the chile butter. Finish with crushed almonds and cilantro leaves before serving.

Notes

Chipotles + Heat: I find 1 chipotle to be the perfect amount of heat for this meal, but as with all things food, it's quite subjective. If you're not a big heat person, start smaller and add more chile as desired. Or, switch to a mild ground pepper, such as sweet or smoked paprika, if you're looking to avoid heat entirely.

Adding Color: Adding a small bit of oil to the roasting pan will give the squash a bit of browning on the cut side. However, I often like to add a bit more color to the squash by finishing it with a quick sear on a cast iron skillet coated with olive oil. This secondary cooking is entirely optional—feel free to skip it!

Serving as an Appetizer: As an appetizer, this would be good for 4 to 6 people. 

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