Tonight I roasted delicata with garlic and oil, an easy fall staple. Roasting brings out squash's sweetness and mellows the garlic, and delicata's skin is so thin you don't need to peel it—it adds a little snap to the finished dish. The result is a little sweet, a little salty, a little pungent, with a creamy, buttery texture that seems richer than it is. A great side dish for grilled steak or chicken or fish.
Trim the stem and blossom ends from two delicata squash, then cut them lengthwise and scoop out the seeds. Cut the squash into 1/2 inch segments and toss with olive oil, two or three cloves of minced garlic, salt, and cracked black pepper. Roast for 30 minutes at 400˚F, stirring halfway through.
I love roasted delicata squash. I roast it split in half, with butter then add brush with maple syrup for the last several minutes.
How did the skin turn out in this method? I’d be curious to know as I’ve always found it a bit tough.
Hi Ellen, I find the skin isn’t tough if the squash is reasonably small. I like the texture it adds, and the fact that it delivers extra fiber and nutrients. My husband, too, declares the skin “delicious!”
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