roasted delicata squash

January 20, 2014 § 50 Comments

I usually always buy butternut when I get the inkling to buy winter squash.   How butternut became my squash by default is not a mystery.  It’s nutty, buttery, and the aroma is mild when you slice it in half.  No matter how you cook it  (boiled into a creamy soup, roasted until caramelized  or baked and whirled into a smooth and soothing butternut purée) butternut squash has always been my favorite.   Shopping at the squash display the other day I made a decision to break out and try something new.  I decided to buy three delicata, one for each of us.

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Buttery, nutty and no need to peel!  The thin skin makes preparation easier than most winter squash.  After roasting, the skin can be eaten with the flesh, providing a nice contrast in texture.

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Try this savory roasted delicata squash.  It just may become your new favorite gourd too.

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I n g r e d i e n t s

  • 1 delicata squash, per person
  • 1 tablespoon melted butter, per squash
  • 1/3 sweet onion, quartered, per person
  • 1 sprig thyme, per person
  • sea salt and pepper

M e t h o d

Preheat oven to 425°F.  Slice squash in half lengthwise, remove the seeds, trim the ends off and chop into bite size pieces.  Place all ingredients in a bowl and toss.  Place on a roasting pan and roast for 15 minutes, toss around and roast for 15-20 additional minutes until nice and golden.

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