I received 2 medium sized delicate squash from my food bag last week and quite honestly, did not know what to do with them. So, I thought I would try roasting them.

First off, let me tell you what I learned.

Delicata squash is a winter squash that does not grow as big as other varieties of squash such as acorn and butternut. This squash also has a soft outer skin that can be easily roasted and eaten, meaning it does not have to be peeled! I like it already! Like other squash, delicata squash is rich in vitamin A, C, fiber as well as other B vitamins and minerals.

To prepare the squash, I simply washed and cut each squash in half lengthwise. I removed the inner seeds, which by the way could also be roasted on their own, and cut each half into ½ inch segments. I placed the segments in a bowl and tossed them with about 1 Tbsp of olive oil, salt, pepper and paprika. Once tossed and evenly coated, I lay out the segments in a single layer on a parchment lined baking sheet. I added a few sprigs of fresh thyme and baked the squash for about 20-25 minutes @ 375F, turning the segments once. You know they are ready when they are golden brown and you are easily able to pierce them with a fork.

They can be served as a side dish, or add to a any green or grain type salad.



Linda @ The Wholesome Kitchen