Squash, not just for decoration

I've noticed lots of Delicata squash  being used for decoration this time of year, but did you know that you can eat it?

Delicata one of the easiest squashes to cook, because you don't have to peel it! Unlike Butternut squash, that isn't always easy to work with because of it's tough outer skin and longer cooking time then most vegetables, Delicata squash are easy to clean, cut and cook, making them a perfect side dish that can be ready, start to finish in 30 minutes.

Rinse squash under warm water to remove any soil, then simply cut  in half, and NO you don't have to use a chain saw!

Scoop out  the seeds and any stringy fibers, then cut into 1/2 inch slices.

Arrange the slices in a single layer on a metal baking pan and coat with 1 tablespoon extra virgin olive oil per squash. Too much oil can make the squash soggy and prevent caramelization.
Sprinkle with salt and pepper and any desired herbs or seasonings, such as rosemary or thyme. I used cayenne pepper.

Roast in a preheated 425 degree oven for approximately 12 minutes or until golden brown, carefully turn slices over and roast another 10 -12 minutes  or until golden brown on remaining side, and squash is tender.
Serve warm.

Once you try Delicata, and see how easy it is to work with and how fast it cooks, it will be your new favorite, and will replace Butternut in your winter squash recipes.

Bon appetie!

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On the Menu Monday at Stone Gable