Happy Thanksgiving y’all. Today I’d like to share something I’m thankful for, which is the discovery of the BEST kind of squash. I had never heard of or seen this type of squash until it showed up in my farm share last year, and the first time I tasted it I knew I was in love. The prep is SO quick as the skin is edible (and tasty!) and it cooks in about 20-25 minutes. It is so sweet you don’t even need brown sugar!
What is this magical, earth shattering, life changing squash you ask ? Where can you find squash that is ready to go in the oven before it is done preheating and so tasty everyone will fight for the leftovers?
One word folks: Delicata.
Once I learned of their exsistance I began to notice them more and more at roadside stands and farmers markets. I buy 4 or 5 at a time as they are such a great addition to any dinner and cook in the same amount of time as many meats.
So get your hands on some delicata today and let me know what you think! This isn’t so much of a recipe as a recommendation to try this delictable winter squash (pun intended) and then tell me how it changed your life.
Roasted Delicata Squash Rings
Use 1/2 delicata squash per person.
Preheat oven to 425f.
Line cookie sheet with parchment.
Scrub squash and cut in approximately 1/2″ rings.
Scoop or cut out seeds.
Toss in enough melted butter to coat and salt and pepper (nutmeg is nice too- not to much). You can do this in a bowl or on a cookie sheet.
Bake for 10-12 minutes and then flip and cook for another 10 minutes or until nicely browned.