Delicata squash recipe3/30/2023 Drizzle the chopped squash with olive oil, and season it with salt and pepper. Finally, cut the seeded squash halves into thick slices. Then, use a spoon to scoop out the seeds and the stringy flesh. Here’s how it goes:įirst, cut the squash. Because you can eat the skin, there’s no need to peel the squash before you chop it. My method for cooking delicata squash takes under 30 minutes total, with just a few minutes of active prep. One of my favorite things about delicata squash is how easy it is to prepare. This recipe is a show-stopping side dish, but if you’re looking for something simpler, just roast the squash, and eat! At this time of year, it’s creamy, sweet, and delicious all on its own. Made with kale, pearl onions, apples, and sage, it’s packed with sweet and savory autumn flavor. Below, you’ll find my go-to method for roasting it, as well as one of my favorite delicata squash recipes (pictured above). That’s right – you don’t have to peel it! In fact, the combination of the creamy flesh and the chewy skin is so good that I think it’s better with the peel on.ĭelicata squash is at its best in early-mid fall, so now is the perfect time to cook it. ![]() Thanks to its small size and thin, edible skin, it’s super easy to work with. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. But delicata squash is my favorite by far. If you’ve never roasted delicata squash before, get ready to fall in love! When winter squash appears at farmers markets and grocery stores each year, I’m excited to get my hands on all of it – acorn squash, butternut squash, sugar pie pumpkins, and more.
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