Make An Edible Squash Vase With Delicata Squash | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Make An Edible Squash Vase With Delicata Squash | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: An Edible Delicata Vase

Delicata Squash
[1] Turn a delicata squash into an edible vase (photo courtesy Good Eggs).

Delicata Squash Bouquet
[2] An edible delicata squash vase from Olmstead | Brooklyn.

La Quercia Speck

[3] Domestic speck from La Quercia in Iowa.

La Quercia Prosciutto
[4] Domestic prosciutto from La Quercia (photos #3 and #4 courtesy Murray’s Cheese). Prosciutto and speck look almost identical in photos. The difference is in the flavor and aroma. See why below.


Olmstead, in Prospect Heights, Brooklyn, New York, is one of two New York City restaurants that was named to the list of James Beard Award-winning restaurants of 2017 (the other is Le Coucou).

These delicata squash vases are one of chef Greg Baxtrom’s favorite seasonal dishes. Multiply this recipe by the number of servings you’d like.

For a vegetarian course, substitute thin curls of a hard cheese like parmesan or aged gouda for the prosciutto/speck.

Ingredients For 2 Servings

  • 1 delicata squash
  • 2 ounces sliced prosciutto or speck
  • Cooking oil
  • 1 bunch sage
  • 3 tablespoons ricotta
  • 1 smallish green pear
  • 1 bunch mustard greens
  • 1 head lettuce (we used butter lettuce)
  • Salt and pepper
  • Olive oil
  • Sherry vinegar

    1. PREHEAT the oven to 375°F. Cut the bottom off the squash so it has a level base, slice it in half and scoop out the seeds. Then slice it in half horizontally, to create two “vases” (you’ll have four pieces, and will use two pieces to make one vase). Season with salt and pepper and roast for 30 minutes or until tender.

    2. REDUCE the heat to 325°F and bake the prosciutto/speck on a baking sheet until crispy.

    3. HEAT the cooking oil to 300°F and fry the sage for 20 seconds. Remove and set on paper towels to drain.

    4. SEASON the ricotta with olive oil, salt, pepper and lemon zest. Clean the lettuce and mustard greens. Slice the pear thinly on a mandoline. Dress the lettuce greens and pear with salt, pepper, olive oil and sherry vinegar

    5. ASSEMBLE: Stand up two halves of the squash and fill it halfway with ricotta. Build the vase, adding lettuces to make the bouquet. Decorate the lettuce bouquet with strips of crispy ham, pear slices and sage.

    The delicata is a winter squash, a cream-colored cylindrical shape with green stripes. It is a member of the genus/species Cucurbita pepo, which also includes pattypan squash, pumpkin, yellow crookneck squash, yellow summer squash and zucchini.

    Delicata refers to its delicate rind, which can be eaten. Along with its creamy texture, delicata makes a perfect edible vase. It is often stuffed with meat or vegetable mixtures.

    Delicata squash is most commonly baked, but can also be microwaved, sautéed and steamed. The seeds can be toasted and eaten.

    Indigenous to North and Central America, squash were introduced to early European settlers by Native Americans. References to the delicata date to 1856. While the standard delicata is grows on vines, sweeter bush varieties have been introduced and sold with proprietary names such as Honey Boat and Sugar Loaf [source].

    Delicata is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, with smaller amounts of vitamins B and C, magnesium and manganese.

    Delicata is also known as Bohemian squash, peanut squash and sweet potato squash. They are easy to grow, mature roughly 105 days after germinating. After harvested, you’ll need to cure them for approximately a week in a warm, dry place, protected from frost. A garage works.


    Prosciutto and speck are very similar hams, both made from the hind leg of the pig, rubbed with salt and spices.

  • Prosciutto is cured by air-drying.
  • Speck is air-dried, then smoked as a final step in the curing process.
  • The result: speck has a smoky flavor, prosciutto does not.

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