Delicata squash - the secret delicious in your CSA box
I am a squash fiend, but I will admit that I have never bought delicata squash at the market.
That’s because, like many people, once I discovered butternut, I stopped caring about other kinds of squash. Everyone loves butternut - creamy, a little nutty, easy on the tastebuds. A few years later, I found kabocha, the ugly-on-the-outside Japanese squash. In contrast to butternut, it is intense, fluffy and bright, and I enjoy it just as much.
Delicata, however, I just never even gave a second look.
Til I got a couple in my CSA box and started poking around the internet for ideas.
Not surprisingly, roasting them is the way to go.
Rather than cutting them in half and popping the halves into the oven, as I typically do with butternut, I used this recipe from Summer Tomato, which calls for halving lengthwise, then slicing crosswise.
Get ready because the results are terrific.
Roasted Delicata Squash
1. Preheat oven to 425.
2. Rinse the squash under running water. Slice lengthwise, then scoop out the seeds.
3. Slice crosswise into 1/2 or 3/4 inch pieces.
4. Arrange on a cookie sheet, sprinkle with olive oil and a bit of salt, and roast.
5. Let the side touching the cookie sheet brown a bit, 10-15 min, then flip the slices over. Lightly brown the second side, remove from the oven, and enjoy.