Recently I discovered that I’m in love with delicata squash. My friend and excellent cook Barbara Westerman suggested I try it. WOW, she was right! While in the squash family, it has a taste entirely of its own. In addition to the taste, there are several reasons why I absolutely love it. First, there is no peeling involved, the skin edible, it’s tender and delicious. Secondly, it’s easy to cut in half, no power tools needed to break into it. Thirdly, preparation is incredibly simple. Lastly, it’s beautiful on the plate, it would be a lovely side dish to serve with roasted turkey, roasted pork, chicken or fish.
The squash I bought was about 7-9″ in length and 3″ across. Like other squash, the larger and older it gets, flavor is lost and it’s less tender, so buy this size or smaller.
Look for firm skin with no blemishes. The first step is the most critical. Wash it thoroughly, rubbing the skin with your hands or with a vegetable brush under running water. It grows on the ground and a little sand will ruin your whole experience.
Preheat the oven to 350′. Cut the ends off, slice in half and remove the seeds. Slice into 1/4″ slices.
Drizzle with olive oil and season with salt and pepper. For a twist, you could season with chili powder or smoked paprika.
Toss to coat evenly and spread over a foil lined cookie sheet. I like Reynold’s non stick foil. Roast for 15-20 minutes.
Simple. Delicious. Healthy. Beautiful.
Enjoy!
Angie
PS-Can be made ahead and re-warmed. Enjoy cold as a healthy and delicious snack!
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