Delicata Squash with Chilies, Lime & Cilantro

Serves 4.  Prep: 20 min.  Cook: 15 min. per skillet batch.

Using a drizzle of lime juice sets off the lovely sweetness of the squash.  Cilantro is optional, but adds a pungent note making this a good accompaniment to any bean dish.


2 delicata squash, ends trimmed, seeds removed, sliced into ¼ inch thick pieces
3 Tablespoons extra virgin olive oil
Sea salt to taste
2 Anaheim chilies or other mild green chili of your choice, or one Jalapeno finely diced
1 large shallot thinly sliced
1 lime
1 small bunch cilantro, coarsely chopped


  1. Heat about a Tablespoon of the oil in a large skillet.
  2. Add as many squash rings as can comfortably fit in the skillet.
  3. Sauté turning once or twice until tender and golden brown.
  4. Set aside, sprinkle with salt.  Continue this process until all the squash is cooked.
  5. In the meantime, combine the chili and shallots in a small bowl.
  6. Squeeze half the lime over the top.  Add juice from the other half if it seems too dry. Let set while you finish the squash.
  7. Arrange the squash slices on a platter.
  8. Scatter the shallot/chili mixture over the top and then sprinkle the cilantro over the top.