Here’s a simple side dish to add to your meal plan.
Found this lovely at the farmer’s market and it was too pretty to pass up…delicata squash.
They call it a squash, but it eats nothing like a squash (and I like squash , too), but more like a cross between a sweet potato and those thick fried Nigerian yam slices I love so much.
Delicata are a lot smaller than most winter squash, so they don’t take up as much room in the produce bag (or on the kitchen counter.)
Plus, they’re really easy to clean!
I roasted mine on a metal pan (lined with foil). Apparently you have to use metal if you want the cut sides to brown, which only happens on the side touching the pan, which is why we flip them halfway through.
That brown, nutty caramelization creates deep, rich flavor much like the savor brown “skin” that forms on a cut and roasted sweet potato. In fact, after my next trip to the market (where I will, of course, be buying more delicata) I plan to slice it into long planks and see how it turns out as “oven roasted fries.”
If you like sweet-potato fries as much as I do, I think you’ll want to try that too!
I swear, this is one of the best things I’ve ever eaten, and it’s so crazy easy to make, you could teach a monkey to do it!
Pretty sure I’m going to need to pick up some seeds for the garden, as well.
It’s almost not even a “recipe”…but here’s how to cook delicata squash:
Preheat oven to 425F. Slice squash in half, lengthwise
Scoop out the “stuff”, and slice into half rings
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Oh, and if you have leftovers (1 1/2 delicata squash was more than enough for four adults and one child), it might be ever better the next morning, cubed, sauteed in a little oil and butter, and tossed with some farm-fresh eggs and a slice of smoked Gouda.
It was lovely!
So get out there to your market and bring home a couple of these beauties…you’ll be glad you did!