Fall is the season for cozy bakes, and this delicata squash and farro bake recipe is one I really love. This dish works well as a vegetarian main, a festive holiday dish, or a side for any autumn dinner.
I’ve always loved delicata squash. It reminds me of sweet potato a little bit—soft and slightly sweet, with a smooth, satisfying texture—and they caramelize beautifully when roasted. This delicata squash recipe is very easy to prepare. When paired with chewy farro and nutty gruyère, it feels rustic and elegant at the same time. Before we get baking, let’s take a closer look at the star ingredients of this dish: delicata squash, farro, and gruyère cheese.
Let’s start with the delicata squash—what is it?
Delicata squash is a winter squash with a cream-colored skin. It can also have green or orange stripes. Delicata squash tastes slightly sweet, similar to sweet potato, and becomes rich and tender when roasted.
Are there other names for delicata squash?
Yes. Delicata squash is a variety of winter squash that goes by a few other names. You might also hear delicata squash called Bohemian squash, peanut squash, or sweet potato squash. No surprise there!
Do you eat the skin of roasted delicata squash?
Unlike many other squashes, the skin of roasted delicata squash is totally edible, which makes it extra easy to prepare—no peeling required!
Is delicata squash anti-inflammatory?
Many sources agree that delicata squash has anti-inflammatory properties. Like its orange fruit and veggie cousins, delicata squash is rich in antioxidants, which have anti-inflammatory effects. It’s also high in dietary fiber, which lowers cholesterol levels when enjoyed regularly—ultimately leading to decreased inflammation throughout the body. I don’t usually talk too much about how healthy an ingredient is, but with all the vitamins and minerals it contains on top of that, I’d say delicata squash is a pretty healthy choice!
What can I substitute in place of delicata squash?
Like I said earlier, delicata squash is usually not available year-round. If you’re looking for something similar when delicata is out of season, try kabocha squash, sweet dumpling squash, acorn squash, buttercup squash, sugar pumpkin, or calabaza squash. The skin is edible on all these varieties, too! Each squash is still unique though, and may require different cooking times.
Last but not least, the cheese—what is gruyère?
Gruyère is a Swiss cheese with a nutty, slightly salty flavor. It melts beautifully, making it perfect for sauces and bakes. In this recipe, gruyère cheese is combined with sage brown butter and cream to create a rich, earthy sauce that amplifies the flavor of the delicata squash. Yum!
What should I serve with my farro bake?
Delicata Squash and Farro Bake Recipe
Satisfy your vegetarian guests with this hearty delicata squash and farro bake. It's filling, delicious, and perfect for autumn. Delicata squash is seasonal so make sure to get some while you can!
Ingredients
Instructions
- Preheat the oven to 400 °F.
- On a baking sheet, toss your sliced delicata squash with the olive oil, salt, and pepper and spread out evenly to roast until tender and caramelized (about 25 minutes).
- Meanwhile, rinse your farro under cold water, then bring the vegetable broth and bay leaf to a boil in a medium saucepan. Add farro, reduce heat to a simmer and cook (with the lid cracked just a tiny little bit) until the farro is chewy but tender, about 25 to 30 minutes. Drain any excess liquid and set aside.
- In a medium skillet, melt the butter over medium heat until it begins to brown and smell nutty (about 4 minutes). Add the chopped sage and let it sizzle for 30 seconds. Stir in the onion and garlic, cooking until soft and translucent (6 to 8 minutes).
- Stir in the nutmeg, then pour in the half & half and cream, bringing it to a gentle simmer to thicken slightly.
- Add the gruyère, stirring until smooth. Season with an additional pinch of salt and a few grinds of fresh black pepper.
- Remove from heat and stir in the lemon juice.
- Transfer the farro to a medium baking dish, top with the roasted squash, and pour the brown butter sage cream evenly over the top.
- Sprinkle with the parmesan and walnuts. Bake uncovered at 375 °F for 15 minutes.
- Scatter the parsley over your bake and serve warm, optionally topped with a few chili flakes.
