Delicata Squash…the squash for when you are in a hurry, for the non-squash lovers and even delightful for those who love to cook for hours. It is tasty, tender and you can eat the skin!
This is a basic roasted delicata rings recipe, which would also be great with some onion chunks roasted with them. You can also cut delicata the same way and cook them stovetop!
Darya Rose at Summer Tomato blog has a great piece on the joys of delicata, and the recipe below and photo are based on her blog!
- 2-4 delicata squash, depending on size (~1.5 lbs)
- 2 tbsp olive oil or other fat
- salt to taste
Preheat oven to 425 degrees.
Wash the delicata, then cut squash in half lengthwise. Scoop out seeds – also good roasted like pumpkin seeds – and then slice each half into about 1/2 inch pieces.
Put on baking tray and add olive oil or other fat and toss lightly and salt. You don’t need too much oil. Spread pieces out on baking tray and place in oven to roast for 10 minutes.
Then with spatula or tongs turn squash so it can brown on both sides. Continue roasting turning every 7-10 minutes until both sides are nicely browned and squash is cooked through, should be 25-30 minutes.