Time for Fall Squash: Delicata

Baked/Roasted Delicata Squash

‘Tis the season for hearty veggies! For the past few weeks, we’ve been harvesting and curing acorn, butternut and delicata squash. Carrying heavy baskets and bins of them (and their neighboring pumpkins and sweet potatoes) is a little tougher than say… lettuce… but oh-so-worth-it on a lazy Sunday in the kitchen. The delicata especially.

In an effort to find an interesting recipe to suggest to CSA members and folks at the farmers market, I Googled delicata and found out that there is another way to cook it than the butter boat method I use with butternuts: Roast them up like sweet potato fries!

While preheating the oven to 405-425 degrees (depending on the level of crisp you desire), chop off the ends of the squash and cut it in half vertically. Clean out the seeds and gunk with a spoon, then chop those halves up into half-inch thick smiley-face pieces. Toss them by hand in a bowl with olive oil and a little salt then place them on baking sheets in a single layer. They need 15-20 minutes in there and a flip midway. If you’d like more detailed instructions, find them in this great post, “Better Than Butternut,” on Summer Tomato.

This is some seriously awesome squash! I highly recommend looking for it at a farmers market near you!

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