I can’t believe this is the first time I’ve ever made this squash. Last month my husband and I made a trip to our cabin in the California Sierras. We were enjoying our “little piece of heaven” when we realized we were not alone! A chipmunk (not sure if it was Chip or Dale) scampered across the kitchen floor and into a small hole in the wall.
Not wanting to harm the little guy, we opted to take the 40 minute ride into town in search of a a ‘live trap.’ On the road to the hardware store we saw a building with a sign that said Outer Aisle. The owners have an organic farm out back and this is where they sell their produce. I was like a kid in a candy store loading my bag with sweet potatoes, carrots and parsnips, baby eggplants, apples and grapes, fresh herbs, spectacular heads of lettuce and the sweetest tiny bulbs of garlic I have ever had! My mouth was watering as I was imagining the flavorful simple meals that I will prepare with my bountiful find. As I’m giving the baskets and boxes of produce one final glance, Chrystal, shows me these beautiful delicata squash. Some are a pale yellow, others are more cream-colored and they all have dark green stripes. I was completely unfamiliar with this small squash. She said they are creamy in texture and sweet, similar in taste to sweet potatoes. And, they don’t need to be peeled, which is often the reason many shy away from preparing winter squash.
- Delicata squash
- Extra-virgin olive oil (Delicate)
- To prepare the squash, cut it in half lengthwise and using a small spoon, scoop out the seeds. Cut into 1/4-inch slices and toss with olive oil, salt and pepper. Transfer to a baking pan and roast at 400* for 15-20 minutes.
- This is a great side dish. To turn it into a meal, I added it to cooked farfalle (butterfly pasta) and tossed it with a bit more olive oil and freshly grated Parmigiano Reggiano.