For years I've walked past the delicata
squash at my local farmer's market thinking its yellow and
green-striped appearance conveyed a bitter taste. Until last year,
when I overheard a conversation with a farmer and customer about how
they cook this squash, I decided to give it a try for myself
creating this recipe in the process which is a variation of my Oven Roasted Eggplant and Oven Roasted Cousa recipes.
Delicata also
known as peanut squash, Bohemian squash, or sweet potato squash is a
winter squash whose skin and seeds can be consumed which makes it
quick to prepare for this recipe. It's sweet and creamy to the taste,
and I like it as a substitute for oven roasted potatoes.
delicata squash
Oven Roasted
Delicata Squash
4 cups delicata
washed and diced
1/2 cup olive oil or canola oil
1 1/2 tsp onion powder
1 ½ tsp garlic powder
1. Place oven rack on middle rung.
Preheat oven to broiler setting.
2. In a large bowl, combine squash,
oil, onion powder and garlic powder.
3. Line a large cookie sheet with
aluminum foil, tucking in ends.
4. Place squash on cookie sheet, close
together but no higher than one layer deep.
5. Place squash in oven on middle rack.
Cook for 10 – 15 minutes or until largest pieces are easily split
with fork. Serve or cool and store in airtight container in
refrigerator for up to 2 weeks.
6. Repeat steps 4 and 5 as many times
as needed.
Oven Roasted Delicata Squash
ready to eat
