I feel like I’m always late to the food party. There always seems to be tasty food stuffs that everybody knows about. Except me. First there were kale chips. After I discovered them and realized they didn’t require a dehydrator, I started buying multiple bunches of kale on my farmer’s market trips instead of just one. Next came roasted chickpeas. But now I make and devour them on the weekly.
And now my latest “how did I not know about this amazing delicious snack?” discovery…roasted delicata squash! I had seen delicata squash popping up all over my instagram feed and on blogs. However, I kept bypassing it at the farmer’s market. I didn’t want to fall in love with another squash that could only be broken into by hacking away at it like Michonne hacking zombie heads on The Walking Dead (Anyone see the most recent episode? Can I get an “omg” about Carol?).
But then I started hearing this crazy rumor that it wasn’t hard to cut. In fact, I heard you could even eat the skin. Shut the front door! And the back door! Shut all the doors! I don’t even know what that means, but it somehow seems appropriate for this amazing delicata squash. A squash that won’t leave me crying in a corner because I hacked at it all crooked. A squash that lets my lazy-girl shine through because I don’t have to peel it.
After slicing, deseeding and roasting this beautiful squash. I am left with a sweet, almost caramelized squash snack with an oh-so slightly crisp skin. I have yet to explore this squash beyond just roasting. I keep thinking I’ll try something different with the next delicata squash haul. But roasting it really highlights the wonderful sweet delicata squash flavor. And right now, I am just enjoying it on its own.
Roasted Delicata Squash
- as many delicata squash as you want (here, I am using one)
- olive oil
- salt and pepper
Preheat oven to 400F. Wash the outside of the squash. Use a sharp knife and cut it in half lengthwise. Scoop out the seeds. Cut it into 1/4-1/2 inch thick slices. Coat lightly with olive oil and sprinkle with salt and pepper (or whatever herbs you want!). Roast for about 30-40 minutes, flipping them half way.
I leave mine in on the long end because I like it more caramelized and kinda burnt. But like the good burnt. Sprinkle with more salt and pepper straight out the oven if desired.
So I know I’m late to this tasty roasted delicata squash. But I’m posting this in case there are other lost souls out there like myself. Perhaps they’ll stumble onto this page. If just one person learns about delicata squash from this post, then I’ll be happy. 😉