I always look forward to seeing delicata squash appear in
the fall, but with that, comes a certain amount of frustration, since I’m pretty
sure there are plenty of shoppers who walk right past it, thinking it’s some
sort of decorative gourd. They do look like those ornamental cornucopia
fillers, which is why I’ve been tempted to walk up to people at the market, who
I’ve seen look at these, but not put in their basket, and tell them what a big
mistake they’re making. Of course I haven’t, since that’s just not done.
The point is, not only would these dress up any holiday table, they’re also absolutely delicious, uniquely textured, and easy
to prepare; as long as you don’t cut off a finger. Much like our friend the
butternut squash, these are very hard, and you have to be extremely careful
when cutting. I think the technique shown herein is a pretty safe
way to go, since your fingers are well away from the blade.
Once prepped, season to your liking, with salt and
oil being the only mandatory ingredients, and then roast a hot oven, until
tender, and as caramelized as you like. I usually don’t flip halfway
through, since I’d rather have one really crusty side, than two sort of crusty
sides. Once baked, and these can be served hot as a side dish, room temperature as a snack, or cold in a salad. Regardless of how you enjoy them, I hope you give these roasted delicata squash a try soon. Enjoy!
Ingredients for 2 portions:
1 large delicata squash
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste
– Roast at 450 F., for about 12 to 18 minutes, depending on
how thick your slices are.
— My “Pumpkin Spice Aioli” was mayonnaise, seasoned with garam
masala, turmeric, and hot paprika to taste.