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Delicata Squash – They’re Just Not for Decorating Anymore

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.

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