So simple, so sweet.
The delicata squash is an amazing gift from the earth that comes to the harvest basket so nearly ready to delight. If you’ve got an oven and a half-hour, you’re in for a treat. Compared to that classic old-timey butternut squash, delicata is much sweeter and best of all, there’s none of that painful peeling involved because you can eat the ‘delicate’ (hence the name?) skin.
Roasted delicata squash makes a great appetizer while you’re prepping for a big meal on a cool evening, say, gnocchis with pesto, or Swiss Chard & Penne Soup.
Roasted Delicata Squash
1 Delicata Squash
2 tbsp olive oil (regular or extra virgin)
Salt and pepper
1. Preheat oven to 400F.
2. Cut squash lengthwise; scoop out seeds and center. Cut into 1/2″ thick half-moon slices.
3. Toss with oil and sprinkle with salt & pepper.
4. Spread the slices flat on a baking sheet; bake for 20 minutes, flipping halfway. Done when tender to the fork poke.
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