How to Prepare...Delicata Squash

Delicata Squash was a smashing success, there were no leftovers that day. High in fiber and vitamins A & C and considered a novelty squash. Delicata have a nutty cornlike flavor, and is one of the few squashes that you can eat the skin on. These squash came from Winter Green Farm.

I decided to roast the squash with the skin, the infant rooms did get them peeled though.

Start by cutting off about 1/2 an inch of the stem end and a quarter inch from the flower end.
Then carefully cut it in half. Use a spoon to scape out the seeds (which can be cleaned and roasted if you so choose). If you want to peel it, now would be the best time.

Lay the squash flat side down, cut it into quarters.

Then slice it as thin as you like, you could even us a food processor with the thick slicing attachment.

The slices are then tossed with olive oil and salt.

Spread onto an oiled baking sheet, and roast in a 450 degree oven until a small knife pierces them easily and they take on a nice color.
Toss with some parsley and serve.

Roasted Delicata goes well with pasta and a soft goat cheese.