Delicious Delicata
Some of my favorite days as a chef are spent perusing the farmer’s market for local delicacies (and sharing them with you). Last week I discovered Delicata squash, with its distinctive green vertical stripes and bright yellow/orange background. Visually striking and a flavor that is rich, creamy and downright delicious. And did I mention that this squash does not need to be peeled!?
According to Wikipedia, it is also known as Bohemian squash, peanut squash (given its distinctive shape) and sweet potato squash. Inspired by this “Bohemian” vegetable, I put on some Janis Joplin and me and Bobby McGee got cooking.
Sometimes the best recipes are the simplest…and all about letting the ingredient shine through:
Roasted Delicata Squash
Delicata squash, scrubbed 1 each
Extra-virgin olive oil 2 TBS
Salt as needed
1. Preheat oven to 425 degrees F. Cut squash in half lengthwise, scoop out seeds and then cut into 1/2″ thick moon shaped pieces (do not peel).
2. Spread on a small sheet tray, drizzle with olive oil and salt and toss to combine. Bake for about 25 minutes, turning halfway through, until squash begins to caramelize and is tender to bite. Serve immediately…. fiber-rich skin-on and all!
