Delicata Squash

29 Oct
Delicata Squash photo by Elizabeth Wheeler

Creative Commons photo by Elizabeth Wheeler

We returned last week from a three-week vacation in Israel, with a three-day stop in Rome. We used up or gave away all our perishable food before we left and so we expected to come back to a cold and empty kitchen, but our daughter Hannah thoughtfully brought in some provisions for our return.

On our counter was a striped delicata squash, which I had seen in stores but never eaten. No need to peel it, Hannah said, just wash it, cut it in half, scoop out the seeds and roast it.  So that’s what I did, though I cut each half in slices first.

It was delicious — and much easier to prepare than butternut or acorn squash. This is going to become a new favorite in our house.

Here’s how to cook it:

Preheat oven to 425 degrees.

Wash and dry the squash, then cut it in half, and scoop out the seeds. Cut each half into slices about 3/4-inch thick, and put them on a greased baking pan (I used my handy olive-oil Misto to spray the pan). Drizzle with olive oil (or spritz again with the Misto). Sprinkle the delicata squashslices with kosher salt or sea salt.

Roast for about 10 or 15 minutes, than turn the slices over with a spatula and continue roasting for another 10 or 15 minutes. Turn again and continue roasting if necessary. Both sides of the slices should be golden brown and the squash should be soft.

If you are cooking something else at a lower temperature at the same time, the squash will roast just as well at a lower temperature — it will just take a little longer, maybe 45 minutes total.

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