The Delicious Delicata!

by Miriam Hahn

If you have been wondering what the heck this new-found beauty is sitting next to the butternut squash, let me introduce you to Delicata Squash!

I love delicata squash for so many reasons. It’s a great source of fiber, potassium, magnesium, manganese, and vitamins B and C. But beyond the health benefits it is booming with taste. With just a few seasonings you won’t believe how amazing it is!

And the absolute best part is, you can eat the skin! We all know working to cut and peel a butternut squash is no easy task. This my friends, is squash simplicity.

It is delicious straight from the baking pan or in a gorgeous salad like this one. For other plant- based recipes, check out my Instagram here.

Delicata Squash Salad 

  • 1 Delicata squash
  • 1 English cucumber, diced
  • 1 cup grape tomatoes, halved
  • 2 heirloom carrots, diced
  • 1 red apple, cored and thinly sliced
  • 1 cup sugar snap peas, chopped
  • 1/2 cup pomegranate seeds
  • Mixed greens for bottom of bowl


  • 1/4 cup olive oil
  • 1 Tbsp each: Dijon mustard, apple cider vinegar
  • Juice of one lemon
  • 1/2 tsp pink salt
  • 1/4 tsp pepper


  1. Cut the squash in half lengthwise and remove seeds. Slice again into 1/2” half- moon slices. Toss with avocado oil, salt and pepper and bake 425F for 20-25 minutes. (You can eat the skin)
  2. Add mixed greens to bowl, then add the squash and other ingredients.
  3. Toss with dressing!

Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.

Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/group wellness classes held in Phoenix.

Follow along on Instagram & Facebook for hundreds of plant-based recipes!

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