If you’re a fan of butternut squash, you are going to love delicata. I’m a fan of butternut, its probably my favorite, but unless you cook it in a microwave that tough outer skin isn’t easy to work with.
Here’s the good part–delicata doesn’t require peeling. They’re easy to clean, cut and cook with a creamy rich flavor. Roasting it in a metal pan will brown and caramelize it–simply delicious!

Roasted Delicata Squash

Serves 2-4 as a side dish

2 to 4 delicata squash
2 tablespoons olive oil
salt to taste

Preheat oven to 425 degrees. Clean the squash by running it under warm water and scrubbing it with your hands. Cut it in half lengthwise. (easy deal) Scoop out the seeds and discard them, or if you know me, bring them to me and we’ll feed them to the chickens!
Cut each half into 1/2 inch segments and arrange them single layer in a metal baking pan. Coat with the olive oil and salt. The browning occurs when the squash and the pan meet. Roast 10 minutes then carefully flip them over and continue roasting for another 7-10 minutes until both side of the squash are golden brown, about 20 to 25 minutes


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