I’m always happy when I find Delicato squash because it’s got such a subtly sweet flavor and you can eat the WHOLE thing. After all, I’m all about eating whole foods, so this is truly a perfect one. Besides, this recipe came together with everything else I had in the house at the time, red potatoes and onion. It’s super easy and delivers a huge flavor payoff!

Prep time: 10 minutes, plus 2 hours soaking time

Cook time: 50 minutes

Serves: 4


  • 4 medium sized red potatoes, sliced 1/2″ thick and hold in cold water (this keeps them from oxidizing)
  • 1/2 cup unsalted cashews, soaked for at least 2 hours
  • 1 cup unsweetened almond milk (or any non-dairy unsweetened milk of your choice)
  • 2 same sized Delicato squash, ends cut off and sliced in rings 1/2 – 3/4″ thick*
  • 1/2 white onion, sliced thin
  • 2 tsp. dried thyme
  • 2 tsp. dried sage
  • 1 small garlic clove, minced (or 1 tsp. garlic powder)
  • 1/4 cup white wine of your choice

*The seeds in the Delicato squash can be cooked along with it, but I usually spend the extra minute to remove them from each sliced ring. Remember not to peel the outside of the squash. The shell is beautiful and cooks down with the squash to be eaten together!


  1. Preheat oven to 475F.
  2. Heat a small pan and begin to sauté the onion slices. Remember to either use a little water, wine or broth to keep onions from sticking. NO OIL!!
  3. When onions begin to soften, add the small pieces of garlic, or garlic powder. Stir to combine and cook for another 3 minutes. Remove from heat.
  4. Blend until smooth: the drained cashews, thyme, sage, wine, almond milk and salt and pepper to taste. Add this creamy mixture to the onions/garlic and stir to combine.
  5. Cover the bottom of a round, semi-deep glass pan with parchment.
  6. Begin to layer the potato slices first, overlapping them slightly.
  7. Next layer the squash rings, and repeat the layers until all squash and potatoes have been used.
  8. Poured the blended sauce evenly over the casserole layers.  Cover with foil or glass top and bake for 40 minutes.
  9. Remove cover and continue baking for 10 minutes to brown the top. You can also turn the broiler on at this point, but keep an eye on it so it doesn’t burn!