Today is a stunningly perfect fall day, and I’m… sitting on the couch. Studying. I should be out at a farmers’ market or fall festival or vineyard, but no. I’m inside. So I did one of the next best things- try out a new fall veggie.
Now, delicata squash broke on to the food scene just last year and is fairly widely available this year at farmers’ markets and grocery stores. It’s a funny shape, which probably has quite a bit to do with its popularity- it looks great in photos! There are recipes everywhere for roasted delicata squash touting how easy and delicious it is, so I bought one for myself and decided to try for myself.
Fortunately, the squash doesn’t have to be peeled, which would be virtually impossible due to the wavy shape. The first issue arose when I tried to cut the squash. This is how many knives I went through trying to slice it up:
So that was tough. But once I cut the squash in half, cleaned out the seeds (and saved them to roast later), and sliced the halves into half moons, the rest of prep was easy.
All the recipe takes:
- Heat the oven to 375 F
- Spread out the squash on a sheet pan (I lined mine with parchment paper- no clean up!)
- Glug on some olive oil, salt, and pepper.
- Bake for 10 minutes, flip over, and cook for another 10 minutes until soft.
- Serve and enjoy!
My take on this hip veggie:
The taste is good, but I didn’t put enough salt- it needs more than I assumed. The cinnamon covered ones were also good, but could have used some sugar.
The texture is a little soft compared to other squashes. It’s a squishy squash. The skin was still pretty tough, but could be cut through with the side of a fork. It did add a nice contrast of textures though. If I make this again, I would probably use a higher oven temp and no parchment paper to encourage browning, which may solve the squishy problem. And I’d see if a Jack O’ Lantern knife might slice through the squash more effectively. Overall, a good component of a fall lunch, but not yet all it’s cracked up to be.
- 1 delicata squash, sliced into half moons
- Olive oil
- Salt and cinnamon, to taste
- Preheat oven to 375F.
- Toss with oil and seasonings and spread in a single layer on a lined cookie sheet.
- Bake for 10 minutes, flip, and bake for another 10 minutes until brown and softened.