Roasted Delicata Squash

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Well fall is officially here and while I miss some of the summer produce (blackberries I’m looking at you), I am also excited for all of the fruits and veggies fall has to offer.  One of those is the many varieties of squash.  I am learning more and more ways to prepare squash, but roasting it is still my favorite. One particular squash I like is delicata. img_5409

Are you familiar with it?  We tried it a few falls ago when we got some in our Full Circle Bag.  Since we’d never had it, I did a little research before roasting it and discovered you can eat the skin.  How cool is that!  It gets a little crispy and makes prep a cinch.  I don’t know about you but the one downfall for me about squash is peeling the skin!  Delicata eliminates that step!  It also has a mildly sweet taste and a creamy texture that makes it really versatile!  You can use sweeter warm spices on it like cinnamon or go the savory route with something like garlic salt.  My favorite combo so far is garlic salt and sesame oil, which is what I use this recipe.  This is the perfect veggie to experiment with, it’s great with just vegetable oil and salt, or as a vehicle for bolder spices like curries.

Ok, let’s get to roasting!

Start by preheating your oven. Since you’re eating the skin, you’ll want to make sure to give the squash a good rinse.  Then cut it in half and scoop out the stringy middle and seeds.

Now cut into half moon slices about 1/4 inch thick.

Put the slices in a pile on a cookie sheet lined with parchment paper.  Cover with the sesame oil and garlic salt.  Mix the slices to ensure each one gets some oil and salt on it.  Now move them around so they are all in one layer.

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Roast in the oven for about 20 minutes, or until they are soft and starting to turn golden on the edges. Serve straight out of the oven.

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These make an incredibly easy side to any autumn meal.  They would also be a great addition cold to a salad or even on oatmeal.

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Enjoy!

 

 

Roasted Delicata Squash
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Ingredients

  • 1 medium sized delicata squash, about 1 pound
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic salt

Instructions

  1. Preheating the oven to 400°.
  2. Cut it in half and scoop out the stringy middle and seeds. Slice into half moon slices about 1/4 inch thick. Put the slices in a pile on a cookie sheet lined with parchment paper and coat with the oil and salt of your choice.
  3. Mix the slices to ensure each one gets some oil and salt on it. Lay them in one layer.
  4. Roast in the oven for about 20 minutes, or until they are soft and starting to turn golden on the edges. Serve straight out of the oven.
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http://www.rachelpounds.com/2016/10/21/roasted-delicata-squash/

2 Comments

  1. Pingback: By the Pounds Portobello Stuffed Delicata Squash

  2. Pingback: Portobello Stuffed Delicata Squash - By the Pounds

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