It’s that time of year when there are too many types of squash to cook with. So many choices! Last year, I found a new fall family favorite: roasted delicata squash.
I love the fall. The leaves, the crisp air, the faint smell of wood burning in a fireplace somewhere. Do you think I could get that in an air freshener? My fireplace has a switch and operates on gas (not complaining, mind you). The world seems to slow down just a bit with the weather turning colder, and the drinks getting warmer.
Fall = Squash.
I love squash. Let’s just say this: It’s a pain in the arse. No really. Many of them are huge, impossible to cut into (without losing a finger) and quite time consuming to prepare. But they are worth it. That said, there are days I just don’t want to cut into a giantor pumpkin and have to hose down my kitchen (if ever). So, meet my new favorite….
So, how do you eat these little gems? There are lots of different ways, but I’ve gotten stuck on thickly slicing and roasting them in the oven. It’s so tasty and easy, I’ve honestly not gone much past roasting. It’s easy enough for a weeknight crazyfest. Yes, cray-zee-fest. That’s what I call school nights with swim practice thrown in.
I hope you love it as much as we do. Yes, this recipe is kid approved.
- 1 large-ish delicata squash
- Avocado oil (or other neutral flavored oil like sunflower or canola if you wish)
- Salt and pepper
- Preheat oven to 425F.
- Wash delicata squash whole, scrubbing if necessary.
- Cut off stem and bottom (blossom) ends.
- Cut the squash in half, and scrape out seeds (you can roast them!)
- Cut the squash into thick slices, and toss with the oil to coat.
- Put the slices in one layer onto an oiled (or lined with parchment or a silicone baking mat) baking sheet.
- Bake for 15-20 minutes, turn the slices over, and baking another 15 minutes.
- Season to taste with salt and pepper, and eat!
<br />
You could do all kinds of things with this seasoning-wise. Cinnamon, Herbs de Provence, garlic, curry, whatever. It’s a multi-purpose food like that. I was even told today you could even grill it beautifully.
The thing to know is it’s very soft, so keep that in mind, as it won’t hold up all that well in soups or stews.
 |
(Psst... See something inappropriate or unhealthy? Please let me know.)
The post Roasted Delicata Squash appeared first on Spoon and Saucer.