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You are here: Home / Recipes / Side Dishes / CSA Cooking: Roasted Delicata Squash

CSA Cooking: Roasted Delicata Squash

October 14, 2013 by BA Haggerty 2 Comments

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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!

Delicata Squash @FoodMarriage

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!!

Roasted Delicata Squash Recipe @FoodMarriage

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!!

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Roasted Delicata Squash

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4 people

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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https://foodmarriage.com/roasted-delicata-squash-recipe/
Food Marriage - http://www.foodmarriage.com

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Filed Under: Cooking Method, Dinner, Ingredient, Recipes, Roasted, Side Dishes, Vegetable

About BA Haggerty

BA Haggerty is the recipe developer, food photographer, and creator of FoodMarriage, a food blog based in the suburbs of Philadelphia, PA. She is a former healthcare recruiter and mom of 3 girls. Since 2011, BA has been helping busy moms make easy recipes that their whole family will love!

Previous Post: « Can’t Wait to Meet Giada!
Next Post: Perfect Fall Recipe: Butternut Squash Lasagna »

Reader Interactions

Comments

  1. Cheryl Karminski

    October 14, 2013 at 7:58 pm

    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!

    Reply
    • BA Haggerty

      October 14, 2013 at 8:16 pm

      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!

      Reply

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My name is BA and I want to thank you for stopping by the Food Marriage Blog! I live in the Greater Philadelphia area and am having an amazing time sharing my experiences of being married, having fun, loving life, and loving food! (Read More...)

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