One of the hardest things about this series is making sure I spell things correctly. This is especially true when I’m introducing new foods…I mean, Kohlrabi?? Yes, I did just have to look that up.
This week I’m featuring a fruit from the squash family: the delicata squash. A few weeks ago I discovered you actually eat this squash (vs. displaying it in a cornucopia of gourds). I tried it out and it was FANTASTIC; it was everything that that I wanted a squash to be – nutty, hearty, creamy, sweet and savory with a little textured bite. During that moment I knew it was destined for this blog and when Adam and I went apple picking, I grabbed a few of these as well. My favorite way to prepare this is by sauteing with oil and salt. I tried to flavor it with some cinnamon and nutmeg last week and was disappointed. You don’t need to change the flavor of this fruit- it’s that good. I’ve tried sauteing and roasting it and I’ve got to say that I prefer the former.
Delicata Squash: Two Ways
- Delicata Squash, medium size
- EVOO (or avocado oil)
- Preheat oven to 400 degrees.
- Wash off squash and cut off ends, remove guts. (You don’t even peel it…add another point for awesome squash!)
- With skin side up slice into crescent moon shapes, but feel free to give this a rough chop instead.
- Toss with EVOO (I used about 2 tablespoons, but that will depend on how much squash you have) and about 1 teaspoon salt. Arrange on a sheet pan lined with parchment. Alternatively, throw into a heated pan on the stove.
- If you’re the roasting type, cook squash for about 30 minutes, flipping the squash during half-time. For those folks working on the stove, let the squash saute for about 15 minutes, stirring a few times throughout. You want the squash to look darkened on the edges. (If you’re like me, you saute until you see a lot of crispy brown goodness…and that’s ok too!)
- Enjoy your squash!