Posted on by Deb

Burnished Delicata Squash with Coconut and Pistachios

Burnished Delicata squash

A Trip to the Pumpkin Farm

Harvested Delicata squash

“Off to the sides, around Salinas and Blanco and Castroville and Moss Landing, the marshes are still there. And when one day those mashes are drained off, that will be the richest of all the land in the red world.”

East of Eden, John Steinbeck

Inspiration

In the long shadows of early fall I sought refuge. I found ochre and moss mingled with tangerine and fawn. Rust and chartreuse flaunted their charm. A stroke of tawny gold, splashed. Vivid and intense, the last dance of indulgent color before the cavern of winter envelops.

While the berries and stone fruit of summer are capturing our imaginations Tom Borchard quietly goes about tending fifty varieties of pumpkin, thirty varieties of winter squash and thirty varieties of gourds at Borchard Farms located between Salinas and Castroville. That’s an astounding one hundred and twenty varieties! Each year he peruses seed catalogs choosing his favorites and any other varieties that spark his curiosity. He is especially fond of thick robust stems on each pumpkin; adding a twist of rustic character while making them easy to transport. I went to purchase a few pumpkins and instead came home with an amazing variety of winter squash and gourds. I’m not sure what happened but I believe I was under the spell of the giant pumpkins all lined up for the annual weigh off.

Miniature pumpkins

Tom was gracious enough to let me follow him to the field to take photographs while he loaded his truck with pumpkins. Down the road, between fields of strawberries and artichokes and then down a very, very steep hill we arrived at the pumpkin field. So steep, I used the low gear on my four-wheel drive vehicle both going down and coming back up the hill. The pumpkins, squashes and gourds shimmered in the afternoon light. Robust and fat from summers warmth they waited patiently for Tom’s arrival and a trip back up the steep hill to the farm.

Pumpkins in the field

Essentials

This is a easy recipe without lots of steps, ingredients and measuring cups. The recipe measurements are rough estimates, depending on the size and amount of the squash you use. Delicata squash does not need to be peeled; what a treat! The seduction of autumn dances in this recipe. Slices of burnished gold Delicata splashed with the crunch of chartreuse pistachios and a hint of sweet toasty coconut will quickly disappear and you’ll wonder why you didn’t make them sooner.

Ingredients
2 Delicata squash
2T coconut oil or olive oil
1/4t salt
1/8t pepper
1/4C unsalted chopped pistachios
1/4C unsweetened coconut flakes

Preparing Delicata squash

  1. Heat the oven to 425°. Line a large sheet pan with parchment.
  2. Clean the Delicata and dry thoroughly. Carefully slice into 3/4” thick rounds, discarding just the ends on each squash. Using a spoon or melon baller gently scoop out the seeds and pulp from the center of each slice.
  3. Place the squash circles on the prepared sheet pan and brush with coconut oil. Bake for 25-30 minutes until the squash is almost cooked through. When the squash is almost done you will be able to pierce it with a fork, but the thickest center part of the squash will still remain hard. Sprinkle the pistachios and coconut over the rings of squash. Return to the oven to finish baking for 5 more minutes. The squash should be tender and the pistachios and coconut will be toasted.
  4. Scooping up any pistachios and coconut that have fallen onto the parchment, serve the Burnished Delicata Squash Splashed with Coconut and Pistachios while hot. Garnishing with a few more pistachios is a splendid idea.

Delicata squash

Miniature white pumpkins

Autumn arrangement

Giant pumpkins

Giants ready for weigh off

Pumpkins and gourds

View of pumpkin field

Pumpkins in the field

Pumpkins for sale

41 Replies to “Burnished Delicata Squash with Coconut and Pistachios”

  2. Pingback: Banana Chocolate Chip Muffins with Roasted Strawberries

  4. I’m so happy to have found you! Lovely place you have here…I’m off now to do some exploring. 🙂

  6. I love the use of coconut with the squash. Perfect timing, because I just picked up a few delicata squash at the store this morning. Great photos!

    1. Delicata is my favorite winter squash, as I love the contrast in textures between the sweet insides and the the delicate rind! Thanks for commenting Lynda!

  8. Very unusual but appealing. Pistachio and coconut strikes me as a very engaging flavor combination. Wish I could pluck one right off the screen and tell you more!

    1. Thank you Viviane! It’s a great recipe, easy to prepare and full of sweet fall flavors!

  9. All of the squash and pumpkins at the farm are so gorgeous and rustic. What a fun visit! Your delicata squash dish sounds so unique and looks absolutely drool worthy.

  12. Certainly a different way to bake squash and it sounds fantastic Deb! Is delicata squash very different from butternut? I don´t know if I can get it here easily. Beautiful pics as usual!

    1. Delicata is bright sunshiny yellow inside whereas Butternut has a lovely golden orange interior. Although they are both winter squashes the Butternut has thicker flesh and the exterior rind is unsuitable for eating. In addition to having a bright lemony color which is so pleasing in the gray depths of fall and winter the exterior of the Delicata can be eaten. Either of these winter squashes can be roasted in the oven to enhance their natural sweetness. Thank you for your kind comment Paula!

  13. Love all three of these ingredients. Can only imagine how delicious they are all together in one dish. A perfect combination! Your photographs truly offer a window into a day at the farm.

  16. What a treat to get a recipe for something so show-stopping that is also so simple! They look like little autumnal cookies to me 😀 Would you say this is a treat, a side dish, a dessert? Not that it needs pinning down though, of course. Just curious how and when you eat it.

    1. We eat the Burnished Delicata Squash with Pistachios and Coconut as a side dish. With just a sprinkle of coconut their sweetness really is from the roasted Delicata. Thanks for commenting Kellie!

  17. Hi there, what a wonderful post! Words and picture that are close to my heart! the farm sound slike my idea of garden heaven – all those varieties, and what a wonderful setting.
    You write and photograph so well, such a pleasure to visit here
    and what a great way to cook some squash, Delicata are fab!

  19. I love squashes. They taste really good and are so beautiful. This recipe is wonderful and your dish looks really scrumptious.

    Cheers,

    Rosa

  20. Very nice Deb! Love your photos. It was a nice sunny day on your visit. I was out at Borchard Farms today. Not so sunny. A little wet. Tom graciously donates many gourds to our Church for Fall decor every year. I may just have to try this recipe. Looks simple and tasty. Thank you!

    1. I must sheepishly admit it is the first time I visited Borchard Farms and it was actually hot! Tom has a phenomenal farm! Thank you stopping by Mindy!

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