Roasted Delicata Squash
Unless you happen to be handy with a hatchet, butternut and other winter squashes are truly a pain-in-the-you-know-what. Delicata squash, on the other hand, is nothing short of miraculous for two reasons:
- You don’t have to be Hercules to cut it open.
- You don’t have to peel it. The peel is edible (and nutrient-packed).
I’m offering a sweet-ish version with cinnamon, but you could do just salt and pepper, perhaps with some herbs, if you wanted a more savory dish. I added pomegranate seeds because after all, who doesn’t love tart little rubies sprinkled on their food?
- 1 delicata squash
- 1 Tbsp extra virgin olive oil
- 1/4 tsp ground cinnamon
- pinch of cayenne pepper (optional)
- pomegranate seeds (extremely optional)
- Preheat oven to 400 degrees.
- Wash the outside of the squash, and then dry it or let it dry (so that the squash will brown and caramelize as it’s baking, rather than steam).
- Cut off each end of the squash, and then cut the squash in half lengthwise.
- Scoop out the seeds (if you happen to have one of those serrated grapefruit spoons, it makes easy work of this.
- Cut each half into 1/2 inch slices.
- Line a shallow baking pan with foil (optional, but it makes clean-up easier).
- Put the oil on the foil, and smoosh it around.
- Place the slices in a single layer in a shallow baking pan. Rub them around in the oil.
- Turn over the halves, and do the same.
- Sprinkle lightly with cinnamon.
- Bake for 7 minutes, flip the slices, and bake for another 5-7 minutes, or until the squash slices are soft.
- Serve, sprinkled with pomegranate seeds, if you like.