1400 700 vegan tb12 squashpaella hero 1

Delicata Squash Paella

with Saffron & Olives


The beautiful dish of paella hails from the Spanish port city of Valencia. Featuring aromatic saffron and loaded with vegetables, it’s sure to impress. If you have a paella pan, which is made of thin metal and has handles on either side, we suggest using it! Pro tip: Be sure to scrape up the crunchy rice that sticks to the bottom of the pan—also known as socarrat—it’s delicious!

2 2
35 min


  1. 1 onion
  2. 4 cloves garlic
  3. 4 oz green beans
  4. 1 delicata squash
  5. 1 cup short grain rice
  6. 1 tbsp paella seasoning
  7. 1 pakage butter beans
  8. 1 lemon
  9. 1 tbsp capers
  10. ¼ cup cured black olives
  11. 1 red Fresno pepper
  12. ¼ cup slivered almonds
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts


  • Paella pan or large ovenproof skillet


Prepare the produce

Preheat the oven to 400°F. Peel and thinly slice the onion. Peel and thinly slice the garlic. Trim and chop the green beans into 2 inch pieces. Trim the ends off of the delicata squash and use a spoon to scoop out the seeds. Cut the squash into thin, ¼ inch thick rounds.

Start the paella

Place a paella pan or large ovenproof skillet over medium-high heat with 1 tbsp olive oil. Add the sliced onion and sliced garlic, sprinkle with salt, and cook, stirring occasionally, until the vegetables soften, about 3 to 5 minutes. Add the short-grain rice and cook, stirring occasionally, until it’s glossy, about 1 to 2 minutes.

Simmer the rice

Add the paella seasoning to the skillet and cook, stirring frequently, until the spices are fragrant, about 1 minute. Add 2 cups water and ½ tsp salt, and bring the rice to a boil. Reduce heat to low and let rice simmer until it begins to cook, about 4 to 5 minutes.

Add the vegetables

Drain and rinse the butter beans and pat dry with paper towels. In a large bowl, toss the chopped green beans, squash rounds, butter beans, 1 tbsp olive oil, and a pinch of salt and pepper. Add the vegetables on top of the rice, distributing evenly, and place the skillet into the oven. Bake until the rice is cooked, about 12 to 15 minutes.

Make the drizzle

Trim, deseed, and mince the red Fresno pepper. Mince the capers. Mince the olives, discarding any pits. Add the minced pepper, capers, olives, juice from just half the lemon, and 1 tbsp olive oil to a medium bowl and mix the caper drizzle well to combine.


Once the rice is finished, return the skillet to medium heat on the stovetop and cook until the bottom of the rice becomes crisp, about 2 to 3 minutes. Cut remaining lemon half into wedges. Drizzle the paella with caper drizzle, top with almonds, and serve with lemon wedges.