The fall brings out many rooted vegetables like delicata squash, spaghetti squash, acorn and so on. While some of these squashes you can find year round, when they are in season there is nothing better!
Today, let’s talk about the delicata squash, for those who have never tried it here are some key facts:
- The texture of the delicata squash is of a sweet potato
- The consistency is creamy and soft with a more earthy flavor
- The skin is edible and more susceptible to bruising so be careful with your delicata squash as if yours bruises, it will rot.
- Small to medium sized delicata work best
- When buying buy the one with the most orange in the lines
- Like most squashes, they are inexpensive to buy
Here is what a delicata squash looks like prior to being sliced
slice the squash in half, as you can see there are seeds, these seeds can be roasted and eaten
remove the seeds
add a little butter, salt, pepper and garlic
cover with aluminum foil
cook until soft
At this point you can serve the squash as it’s fully cooked and ready to be eaten. I like roasting them for a few minutes, face down, this brings out more sweetness of the vegetable.
If you are roasting the squash, place them face down on the baking sheet
Roast for 7-10 minutes and serve!
This is such a great side dish, it requires hardly any work…the squash is sweet in flavor, it is not stringy and makes for a great vegetarian side. You can stuff it and make it a full dinner, nonetheless, give this squash a try before the season is over (this squash you can not find year round at the moment).
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Thank you again ~ Patty Limatola-Tanenbaum