Sugar Loaf (or Delicata) Baked with Sweet Spices and Cream

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

An easy and rewarding dish that looks cute too. The very small dose of cream flavors, moistens, and lightly glazes the squash while adding only minimal fat.


  • 2 Sugar Loaf or Delicata squash (about pounds each)
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground mace or grated nutmeg
  • ¼ teaspoon ground anise, fennel, or cinnamon
  • ¼ teaspoon ground hot pepper or white pepper
  • 6 tablespoons heavy cream


    1. Preheat oven to 350°F. Rinse squash. Cut off each stem (or knock it off with a knife handle). Hold each squash upright on this flatter end and carefully slice down with a heavy knife into 2 long halves. With melon ball cutter, remove seeds and fibers. Shave a long sliver from each half to prevent it from tipping.
    2. Blend salt, sugar, mace, anise, and hot pepper. Sprinkle evenly into the halves. Drizzle 134 tablespoons cream into each. Crimp foil over each half and set squashes in baking pan.
    3. Bake until very tender, about 40 to 50 minutes. Remove foil; spoon a little cream from each cavity onto the rims to moisten them. Return to oven and bake, uncovered, until lightly browned and bubbling, about 5 minutes.