Roasted Delicata Squash and Chestnuts with Lemon Sauce

April 13, 2012 Published by Dina

This is a delicious but less familiar winter squash. If you haven’t tried it I suggest that you do. It is easy to handle, cook relatively fast because it is smaller and the rind softens as it cooks and becomes an edible part of the squash, unlike any other. For this dish I combine the roasted squash with roasted chestnuts and parsnips. The deep flavours were similar and complimentary. I drizzled over a wonderful little sauce made with butter and fresh lemon juice but I am sure that just a sprinkling of special salt and freshly ground pepper would round up the dish nicely.


Delicata squash

Delicata squash


2 delicata squashes

1 large or 2 small parsnips, cut into chunks similar in size to the delicata chunks.

1/4 cup Melted butter or olive oil
1/4 cup brown sugar
Juice of 1 lemon

20 chestnuts (because some will not be usable)


Cut the squash in half lengthwise and then slice each halve into half moon shape pieces, about one inch thick or so.

Peel parsnips and then cut into pieces more or less equal to the size of the delicata pieces.

Place delicata and parsnips on a baking sheet in two separate piles. Drizzle each vegetable with melted butter and sprinkle with brown sugar. The reason I am suggesting separate piles is because they may cook at different rate and this way you can remove one when it is done without disturbing the other.

Place the baking pan in a 400℉ oven and roast until vegetables are tender when pierced with a knife. Remove and set aside, combining them when they are both done.

To roast the chestnut you need to make an X like cut on the flat side of each chestnut. A bit labour intensive but worth it. When you have finished cutting an X on all of them place the chestnuts on a baking sheet and roast in 400℉ oven until the X is opened up like a flower. Do not over roast or they will dry up. Remove from oven and let cool a bit, and then snap the shell open with your fingers by pressing on it and squeezing it between two fingers. It should be easy to peel. Chop the chestnuts coarsely and add to vegetables.

To make the lime sauce:

melt 2 tablespoons butter with juice of 1 lemon (start with one and then see if you need more).

Add 1/2 cup light brown sugar and stir until sugar melts.


Place squash, parsnips and chestnuts in a serving dish.

Drizzle with the lemon-butter sauce.

Add salt and pepper to taste.

Serve warm.

Drizzle the warm sauce over the vegetable and serve warm

Roasted delicata ac squash with chestnuts

Roasted delicata ac squash with chestnuts

Roasted delicata squash with chestnuts

Roasted delicata squash with chestnuts





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