Ginger-Maple Baked Delicata Squash

Ginger-maple baked delicata squash

Something about fall and Thanksgiving always makes me think of traditional New England foods (even though New England foods cover all four seasons) -- maybe it's the huge spread at Thanksgiving, complete with roast turkey, squash, turnips, and pumpkin pie. So when a re-jacketed review copy of New England Home Cooking came in the mail a few weeks, it couldn't have been timed better.

I paged through the book, checking out New England favorites, many of which were immediately familiar to me -- like Crispy Fried Ipswich Clams, Thick and Creamy Boston Clam Chowder, Boston Baked Beans Durgin Park Style, Classic New England Boiled Dinner, Polly's Pancake Parlor Cornmeal Buttermilk Pancakes, Classic Parker House Rolls, and Boston Cream Pie.

In addition to these very New England-sounding recipes, the book covers all sorts of recipes with Portuguese, Greek, Italian, Polish, and other influences. Because people from all over arrived in New England bringing their food traditions with them, you'll also find recipes for Athena Diner Avgolemono, Irish Shepherd's Pie, North End Penne with Chicken and Broccoli, Pierogi with Several Fillings, and Hungarian Egg Dumplings.

Along with the recipes, there are stories and anecdotes, and I spent a lot of time reading through the book learning little tidbits about New England. If I hadn't already been convinced, I knew the book was a keeper when I came upon a note titled, "Connecticut: The Pizza State," which proposed that Connecticut (where I grew up) should be re-nicknamed "The Pizza State" based on the acclaim of Pepe's in New Haven and touting the praises of New Haven pizzerias (which I miss very dearly now that I'm in Boston).

After I got over my nostalgia for New Haven pizza, I picked out a recipe to try from the book: Ginger-Maple Baked Delicata Squash. I've often roasted squash with brown sugar and maple syrup or lots of butter and sage, but I've never added ginger, and I was intrigued.

I halved the recipe except for the butter (there's nothing wrong with extra butter) and was so happy with the warm, sweet, spicy outcome.

Ginger-maple baked delicata squash

Ginger-Maple Baked Delicata Squash (adapted from New England Home Cooking)


1 delicata squash
2 tablespoons butter
1 tablespoon pure maple syrup
1 teaspoon grated fresh ginger
Salt and pepper


Preheat oven to 375 degrees.

Cut squash in half lengthwise, scoop out the seeds, and place cut side up in a baking dish.

Delicata squash

Delicata squash

Divide butter, maple syrup, and ginger between cavities, and sprinkle with salt and pepper.

Pour about 1/2 inch of hot water in bottom of dish, and cover squash with foil.

Bake for 30 minutes. Uncover and brush squash flesh with melted filling.

Continue to bake, uncovered, until squash is easily pierced with a fork and tops are lightly glazed, 10 to 20 minutes. Serve hot.

Ginger-maple baked delicata squash

I simply scooped the squash out of its skin and ate it, but if you wanted to plate the squash for serving at, say, Thanksgiving dinner, you could pour the melted filling into a small bowl, slice the squash, plate it, and pour the filling on top. Your guests will love the sweet-spicy contrast between the maple syrup and fresh ginger.

What are your favorite New England foods?


Joanne said...

I've heard a lot about this Pepe's pizza from friends who went to Yale...I think it's time I gave it a try myself! See if it lives up to all the hype.

As for the squash...I'm sure it lives up to it's reputation. Add ginger to maple and butter just can't be a bad thing.

Traveleatlove said...

Yum. . . I am such a fan of squash and I love finding new ways to prepare it!

FunandFearlessinBeantown said...

I have to know...how many cookbooks do you have...and how often do you cook from each of them?

Elizabeth said...

Delicata is one of my favorites. This looks lovely

Emily said...

Yum!! I just made ginger maple roasted carrots last night (not for the blog) - these flavors work really well together. I should have added more butter like you!

FaveDiets said...

This looks delicious! I would love if you shared it in my vegetable recipes Blog Hop. Enter it for a chance at a Starbucks prize package! http://bit.ly/sg4tTf

Daisy said...

what a beautiful squash recipe!

In and Around Town said...

Great recipe! Love delicata squash because you don't have to peel it, so much easier! This cookbook definitely sounds like a keeper

Jennifurla said...

wow, this looks so simple and tasty. Gorgeous pictures too.

DeliciousDish said...

I have at least 40 at home and maybe twice that in storage. I would say I make 1 to 2 new recipes from cookbooks a week. There are some I turn to much more often than others.

nat@thesweetslife said...

this is one squash i have yet to try! acorn squash is on the menu tonight--love this time of year :)

Shannon said...

I'd eat it right out of the skin as well, so yummy :)

Sacha said...

New Haven certainly does have better pizza. I love the fall flavors in this dish!

Lisa said...

I can't believe it..I've never tried a delicata squash! Well...when I do, I'm definitely using this recipe - I LOVE the ginger! BTW, you should submit this to the #squashlove bloghop! You can enter it through my blog at the end of my pumpkin gnocchi post! No pressure, thouh!! lol

Elina (Healthy and Sane) said...

Whoa, look at all that butter! ;)

Michelle Collins said...

I ate a lot of New Haven pizza in my day. Although, since I was in college, most of it was consumed after 2 a.m.....

DeliciousDish said...

Michelle, where did you go to school?

Bridget said...

Lobster would have to be my favorite New England food! I've never cooked Delicata squash, but I love most any squash so I'm sure it would be a hit!

Olga @ MangoTomato said...

I've never tried this type of a squash. But it seems it'd be similar'ish to a butternut squash. I like the use of fresh ginger!

As far as the New England dish, clam chowder for sure! And lobster roll.