I have to say delicata squash was an excellent discovery at the start of this year's fall season. I wouldn't have found out how good this squash variety is if not for our local produce supplier. We got them once in our occasional produce order and easily became a favorite the first time we tried it. I remember seeing them at our local grocery a few times this time of the year, but I never even thought about buying one to try.
|preparing the squash before roasting|
Appropriately named delicata for its delicate texture, roasting helped bring out the mild flavor that can best be described as a cross between a squash and sweet potato. The delicata was more tender than the butternut variety (which is one of my favorites too) and I was surprised that it can be cooked without peeling. I just lightly scrubbed the skin and rinsed it well. It may be sliced into rings but I cut it in half before slicing to a thickness of about half and inch. Spray or brush both sides lightly with olive oil then arrange on the baking sheet. Sprinkle with a little salt and pepper. Roast or broil for about 15-20 minutes per side or until lightly browned.