Roasted Delicata Squash

I picked up a delicata squash last shopping trip just because I had never had one and I do like to expand our food repertoire regularly. I get bored easily.

Delicata is like butternut, but better. First off, you don’t need a machete to cut it in half for roasting. I felt far less likely to lose a digit getting through the skin and flesh. The skin is actually edible. so wash it well before putting it in the oven. The flavor is milder, a little sweeter, and quite, well, delicate.

Here’s all you need to do; it could hardly be easier. Slice the squash in half lengthwise and scoop out the seeds. Slice each half horizontally in half inch slices and place them on a baking sheet. Brush or spray with olive oil, flip them over and do the other side. Sprinkle with a little salt and roast at 425 degrees for about 10 minutes, when they start to caramelize and brown, flip them over and continue cooking until the slices are nicely browned and fork-tender.

We ate the whole thing, just the two of us. When my SE goes back for squash seconds, I know something miraculous has happened in my kitchen



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