Autumn brings all sorts of fun, unique and seasonal flavor — apple cider, pumpkin and pumpkin spice, different types of squash, roasted vegetables . . . I discovered delicata at the Ithaca Farmer’s Market last fall, and it effortlessly became one of my personal favorites to enjoy. And you leave the skin on so it’s even that much easier to prepare compared to most. If you like butternut squash or sweet potatoes, delicata squash has a similar smooth, creamy and sweet flavor (and can act as a substitute for either in recipes). Delicata squash is sometimes hard to find, but once found, definitely worth the buy.
Ingredients (serves about 4-6).
- 1 delicata squash, washed, skin on
- Light olive oil
- Salt and pepper
- Garlic powder (optional)
- Preheat oven to 425°F. Line a baking sheet with foil.
- Depending on the squash’s size.
- If the squash is small (like a medium or large sweet potato), cut squash lengthwise.
- For a tough, medium or large squash, pierce skin with fork all over about 2″ apart. Place squash on a microwavable plate and microwave on high for 2-3 min. Rotate squash and continue microwaving for an additional 2 min until skin is slightly tender to the touch. With a sharp, long knife, cut squash lengthwise.
- Once cut lengthwise, remove seeds with a grapefruit spoon. Then cut halves into about 1/2″ thick half-moon slices (see last photo).
- Place slices on baking sheet, and lightly drizzle with olive oil. Season with salt and pepper (garlic optional).
- Roast slices for about 15-25 min or until slices are fully tender and cooked through.
- Cool slightly before serving.
The squash was locally grown and bought at Wallingford’s Orchard.
NOTE: you could cook the delicata squash entirely in the microwave, but via the oven, the squash slices become slightly more dehydrated. It’s all about preference and convenience!
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