A new kind of winter squash (what? winter? it’s still almost 90 degrees out!) showed up in my CSA box last week. They were out of spaghetti squash so instead I got delicata. This lovely little vine fruit is secretly a summer squash but is treated like its winter cousins. Having never seen a delicata before, I consulted my old friends Mark Bittmann and The Internet. Both advised me that roasting was the way to go, and so I did.
I wish I could show you pictures of the end result, but…there isn’t anything left. It came out so well I almost couldn’t help eating every last slice while they were still hot enough to burn my tongue. I hope to get more next week. (Secretly, I really hope for spaghetti squash. Why? So I can make spaghetti squash and meatballs, of course.)
Roasted Delicata Squash
(makes enough for, oh, let’s say 2 side dishes, or one me-sized snack)
2 squash, scrubbed clean and not peeled, about 1 pound each
salt, pepper, other spices as per your inclination
Set the oven to 400. Prepare the squash in one of several ways:
- Slice off the ends, then cut into 1/2″ thick rounds, removing the seeds with a knife, a spoon, or your fingers (this is what I did)
- OR slice the whole thing longways, remove the seeds, and slice into half-moons
- OR poke the skin a couple times with a knife and roast whole
(Keep the seeds if you want – clean off the guts and roast those suckers right along with the squash.)
Drizzle olive oil all over a rimmed cookie sheet. Lay the slices onto the sheet, flip once, and season. Cook for about 40 minutes or until everything is caramelized and lovely, flipping once halfway through. If you decided not to slice, cook it until you can poke the skin easily with a knife, rotating once or twice during the cooking process.
Try not to remove too many taste buds eating directly from the cookie sheet.