Thursday, January 8, 2015

Roasted Delicata Squash

I had never cooked with delicata squash before this recipe and was a little bit skeptical during the whole process. Being unfamiliar with the squash, I though there wasn't enough flesh to merit roasting. I also worried the the skin would end up being too tough. Luckily I was proven wrong and this easy side dish was absolutely delicious.

The biggest benefit of delicata squash is how easy it is to prepare. It's a small squash and you don't need to peel it. The peel soften while roasting and is best left on the squash since you may end up with very little left to roast if you do peel them. I found these squash at our farmers market and have also seen them at a co-op. I have never seen them in our regular grocery stores so they may not be the easiest item to find. If you ever find them buy a few and try them out.

6 small delicata squash (amount can easily be adjusted)
1 1/2 tablespoons olive oil
salt and pepper to season

Preheat your oven to 425ºF/220ºC. Wash you squash and slice in half lengthwise. Scoop out the seeds and slice the squash into half moons. On a baking sheet, toss the sliced squash with the oil and some salt and pepper. Roast for about 45 minutes, or until the squash softens. Flip the squash half way through baking.
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