I love Kabocha squash but cutting it is a bear!!! I have to brace myself mentally for the challenge and work hard not to remove a finger in the process. So, I started buying these adorable Delicata squashes from the market and Trader Joes. These adorable “mini squashes” are delightfully easy to manage and equally as delicious. They take no time to slice, mix in a bowl with olive oil, salt and pepper and roast in the oven for 30 minutes. Voilà – now you have cute roasted Delicata squash to enjoy as a side dish or to toss on a salad.
We are nearing the end of October and the first notes of “cool” are seeping through the morning air. My house is one that traps the cold so I like using the oven in the morning because it serves a dual purpose. 1. I can bake something yummy (sometimes cookies) AND 2. warm up the house. Because this squash is so easy to carve, I can do it with sleepy eyes. Otherwise, I prepare it in the afternoon and roast a batch 30 minutes before dinner.
My biggest problem is self-discipline. I am guilty of eating every delectable and adorable half moon slice right off the baking tray (and I use 2 trays) as it cools. They are cozy and irresistible. Pure comfort food but healthy too!
Roasted Delicata Squash Recipe
I hesitate to enter a serving size since I can eat all three squashes in one sitting but I would say 3-4 squashes for 4 people. According to the Farmer’s almanac, “Delicata squash is a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B. But unlike most winter squash varieties, this squash is not as rich in beta-carotene”. If you’d like to try the Japanese squash, Kabocha, see this post here. The roasting technique is the same and they are both great on salads, as a side dish or to store in the fridge and snack on.
- 3-4 Delicata Squashes washed
- 1 Tablespoon of Olive Oil
- A few grinds of Pink Himalayan salt (or salt of choice) and freshly cracked pepper
Preheat oven to 400 F and line 2 baking sheets with tinfoil.
Cut squashes in half lengthwise and remove the seeds using a spoon. Cut each half into 1/2 inch slices and place in a large bowl. Add olive oil, salt and pepper and mix well to coat.
Place slices on the baking sheets so they do not touch or overlap. Bake in center of oven for 30 minutes. Allow to cool for 10 minutes before removing so they don’t stick to the tinfoil.