Delicata Squash
Delicata Squash is an easy keeper. And just as the window of summer narrows and the fall emerges, I see the first of the fall squashes arrive and delicata squash seems to be everywhere.
Delicata is known for its soft & delicate flesh, its sweet flavor and it is one of the easiest to prepare. The skin is so tender, you don’t need to worry about peeling it – just slice it, scoop out the seeds, and roast it as is! When it’s roasted, the delicata squash skin gets crispy and adds a nice feel on the tongue. Here is a super easy way to prepare, and in this recipe, I roast the seeds with the squash, which is a trick I learned in Italy where I was served tons of squash with the seeds.
(Easy keeper refers to great produce that will keep in your fridge for several weeks). I encourage all of us to have an abundance of easy keepers in hand so the trips to the store are less frequent. Think of potatoes, cabbage, celery, garlic, onions, carrots, rutabagas, parsnips, beets and leeks as easy keepers and it may just change your shopping habits!
Roast delicata squash quickly. This recipe will take about 30 minutes at 350F.
I like the parmesan crust to be just a light golden brown.
2 large delicata squash about 3 pounds
3 tablespoons olive oil
⅓ cup grated Parmigiano Reggiano
3 tablespoons finely chopped fresh herbs, such as rosemary, sage, or thyme, basil or chives ( dried Italian seasonings works well too)
3 cloves garlic, finely chopped or grated
Sea salt & ground black pepper, to taste