Delicious Roasted Delicata Squash
When it comes to hollow winter squash, my first inclination is to stuff them, because peeling them is more work than it’s worth, in my opinion. But with edible-skin squash like the delicata, sometimes a simple preparation can be more appropriate as a side dish, and can allow the rich, sweet flavor and velvety texture of the squash to shine through.
Preparation
Delicata Squash
Olive Oil (or unrefined coconut oil is soooo good with squash)
Salt and Pepper, and perhaps garlic or other spices, to taste
Preheat oven to 450F. Cut delicata in half lengthwise and scoop out the seeds. You can clean up the seeds and bake them like pumpkin seeds or discard them. Slice the delicata into half-inch half rings, place in a single layer in a heavy baking pan and toss with olive oil to coat lightly. If using coconut oil, heat the oil in the pan in the oven to melt, then toss with the squash. Add salt and pepper and seasonings, and bake about 15 minutes. Carefully turn each piece over with a spatula. Bake and additional 15 minutes, turning and returning to the oven until both sides are golden brown and caramelized on the outside, and soft and creamy through the middle. Adjust seasoning and serve immediately.
Delicata makes a great addition to other roasted winter vegetables prepares in this manner.