Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Glazed Delicata Squash

 
One serving costs about $1.09

$1.09 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:46%

Spoonacular Score: 46%

 

Glazed Delicata Squash might be a good recipe to expand your side dish collection. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 151 calories. This recipe serves 6. For $1.09 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. A mixture of apple cider vinegar, butter, rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. Similar recipes include Maple Cinnamon Glazed Roasted Delicata Squash, Maple Glazed Roasted Delicata Squash and Brussels Sprouts, and How to Roast Delicata Squash.

Ingredients

Servings:
2 pounds
2 pounds delicata squash
delicata squash
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 Tbsps
2 Tbsps fresh sage
fresh sage
1 Tbsp
1 Tbsp fresh rosemary
fresh rosemary
1.5 cups
1.5 cups fresh apple cider
fresh apple cider
1 cup
1 cup chicken stock
chicken stock
2 tsps
2 tsps apple cider vinegar
apple cider vinegar
1 tsp
1 tsp salt
salt
some
some black bell pepper
black bell pepper
2 pounds delicata squash
2 pounds
delicata squash
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
2 Tbsps fresh sage
2 Tbsps
fresh sage
1 Tbsp fresh rosemary
1 Tbsp
fresh rosemary
1.5 cups fresh apple cider
1.5 cups
fresh apple cider
1 cup chicken stock
1 cup
chicken stock
2 tsps apple cider vinegar
2 tsps
apple cider vinegar
1 tsp salt
1 tsp
salt
some black bell pepper
some
black bell pepper

Equipment

peeler
peeler
frying pan
frying pan
peeler
peeler
frying pan
frying pan


Instructions

Peel the squashes with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon; dice the squash into -inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown (but dont allow the herbs to brown), about 3 to 5 minutes. Add the squash to the skillet, then the apple cider, stock, vinegar, and salt. Cook, stirring occasionally, over medium heat until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.09
Ingredient
2 pounds delicata squash
3 tablespoons unsalted butter
2 tablespoons fresh sage
1 tablespoon fresh rosemary
1.5 cups fresh apple cider
1 cup chicken stock
2 teaspoons apple cider vinegar
some black bell pepper
Price
$3.00
$0.36
$1.24
$0.25
$0.48
$0.77
$0.04
$0.37
$6.51

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

Disclaimer

Nutritional Information

Quickview
150k Calories
2g Protein
6g Total Fat
22g Carbs
9% Health Score
Limit These
Calories
150k
8%

Fat
6g
10%

  Saturated Fat
3g
24%

Carbohydrates
22g
7%

  Sugar
10g
11%

Cholesterol
16mg
5%

Sodium
454mg
20%

Get Enough Of These
Protein
2g
6%

Copper
6mg
310%

Vitamin A
2642IU
53%

Vitamin C
35mg
43%

Manganese
0.51mg
26%

Potassium
670mg
19%

Vitamin B6
0.31mg
15%

Fiber
2g
11%

Folate
44µg
11%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
8%

Magnesium
31mg
8%

Iron
1mg
7%

Calcium
65mg
7%

Vitamin B1
0.08mg
6%

Phosphorus
55mg
6%

Vitamin E
0.56mg
4%

Vitamin B5
0.36mg
4%

Zinc
0.46mg
3%

Vitamin K
2µg
3%

Selenium
1µg
2%

covered percent of daily need

Related Recipes