'Brûléed' Delicata Squash

Serves 6-8 people

Cooking time: about 50 minutes

Vegetarian; gluten-free


  • 3 delicata squash, halved and seeded
  • 2 heaping tablespoons brown sugar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons basil, cut into long, thin strips (chiffonade)
  • 1/4 cup pepitos (pumpkin seeds), roasted and salted
  • 1/4 cup chevre (goat cheese)
  • salt and freshly ground pepper


  1. Preheat the oven to 400 degrees.
  2. To make the squash, cut the halves into slices (they'll be semi-circles) and place in a single layer on a oven proof dish. Brush the squash with olive oil and season with salt and pepper.  
  3. Fill the dishes with about 1/4 inch of water (shouldn't cover the squash). Place in the oven and roast for about 30-40 minutes, or until the squash are tender.
  4. To brûlée them, remove the squash from the oven and set the oven to broil. Sprinkle the tops of the squash slices with the brown sugar.  
  5. Place the squash under the broiler until the sugar melts and caramelizes.
  6. To plate, layer the squash in a serving dish and top with the pepitos. Then, crumble the goat cheese on top (hint: place in the freezer for a few minutes first for easy crumbling). Finish the dish with the basil and some freshly ground pepper. Enjoy!