Jerk Delicata Squash

By: Hannah Lee Leidy
Photo by Denny Culbert

Nina Compton’s jerk delicata squash nestles rich, warm spices in roasted delicata squash. However, to take it to the next level, the New Orleans chef adds her twist on the toppings with the addition of pickled raisins, parsley leaves and toasted pecans. The perfect blend of Southern heat and Caribbean flavor!

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Serves 8

    For the pickled raisins:
  • 1 cup white wine vinegar
  • 2 tablespoons sugar
  • 1 cup golden raisins
  • For the delicata squash:
  • ½ cup butter, softened
  • ¼ cup light brown sugar
  • 1 tablespoon allspice
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cumin
  • 4 delicata squash, deseeded and cut into rounds
  • Pickled raisins for serving
  • Parsley leaves for garnish
  • Toasted pecans for topping

Make the pickled raisins:

  1. In a pot over medium heat, stir vinegar and sugar until sugar dissolves. Pour hot liquid over raisins and set aside until raisins plump.

Make the squash:

  1. Preheat oven to 375 degrees. In a mixing bowl, combine butter, brown sugar, and seasonings. Toss squash in mixture. Transfer to a roasting pan. Roast until tender, about 20 minutes, turning every 8 minutes to make sure they caramelize evenly. Serve sprinkled with pickled raisins, parsley, and pecans.


From Nina Compton’s Caribbean Christmas.

  • Recipe By
    Nina Compton of Bywater American Bistro, New Orleans
  • Contributing City
    New Orleans
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