My weekly produce pickups at my local CSA are still going strong! I have definitely seen the transition from summer vegetables to winter vegetables like hearty greens and winter squashes. Recently, I came across a new squash I had never heard of before: Delicata Squash. What a pretty name!
I did some research on the Delicata Squash and found out that since it does not have an extremely hard skin like other winter squashes, you can actually eat the skin. That certainly makes it quicker and easier to prepare!!
My first attempt at this squash came out a little on the bland side, so don’t be afraid to be bold with your salt and pepper!!
Roasted Delicata Squash
Ingredients
- 2 Delicata Squash
- Olive Oil
- Salt
- Pepper
Instructions
- Preheat oven to 400°
- Cut the ends off your squash and then cut in half lengthwise.
- Using a spoon, scoop out all of the seeds. Scrape the inside with the spoon to be sure to thoroughly clean it out.
- Keep the skin on and slice your squash into 1/4 inch pieces (they will turn out to be half moon shapes because you scooped out the insides).
- Toss your squash in a bowl with some olive oil, salt and pepper. (Give it a good stir with a spoon or toss with your hands)
- Pour the squash onto a baking sheet.
- Bake in 400° for about 25-30 minutes until squash is tender.
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I’m glad you tried a new squash! It looks amazing! You know how much I love squash. Cutting it in a circular pattern like that makes it look beautiful! Next time you might try nutmeg or cinnamon for a fall flavor, or even a sweet side by adding brown sugar! Thanks for sharing your brave, new adventures in farming and different produce!
Haha, I don’t know about farming! I’m not doing the farming….just picking up the produce at the farm. Thanks for commenting! I like the cinnamon idea!