Roasted Delicata Squash
This is a simple post for a simple squash recipe. Let me cut right to the chase.
I picked up this Delicata squash beauty at Shaw’s recently:
Delicata squash is a long oblong-shaped squash with a cream colored, orange or green striped outer skin and a golden fine-textured inner flesh. It’s not too difficult to cut open (like pumpkin or butternut squash) and because the skin is relatively thin, you can eat it, so no peeling!
I cut my ‘lil delicata in half and then into slices about 1/2” thick.
Then I drizzled on some olive oil, and heavily seasoned the slices with chipotle powder, chili powder, and brown sugar. I popped the slices in the oven at 450 degrees until they started to brown, flipped them and browned the other side.
I love the sweet and spicy combo. The squash almost tasted meaty to me. Funk and I devoured the entire squash for dinner between the two of us, skin and all. Looking back I should have roasted the seeds to really make use of the whole thing. Next time I will, since I know I’ll be picking up one of these delicious delicatas again.