I was so happy to see delicata squash at my local farm market . It is so delicious and so easy to prepare, unlike some other squash (sorry butternut, I'm talking about you!) I nearly lost a finger or two lately preparing various butternut squash dishes! Delicata is very versatile but I think simply roasted is the best - why mask the delicious, and I mean ultra-delicious, natural flavor of the squash?I cut the delicata in half lengthwise, scooped out the seeds, cut each in half again to make quarters, seasoned with a little olive oil, salt, and pepper. I placed it in a baking dish cut side up and roasted at 400 degrees for approx. 40 minutes.
It's funny because I actually planned my whole dinner around the delicata squash. What would be good with the delicata squash...? Well, I thought that a roasted chicken with a pan sauce seasoned with fresh thyme would be great, an autumn salad, and cranberry chutney. Well the cranberry chutney didn't happen - no fresh cranberries - I meant to pick some up... Oh, yes that is the Ocean Spray jiggly canned variety of cranberry sauce on my plate! I grew up with it and I admittedly do actually really like it :) Perfect fall dinner.
Interesting information about delicata squash from whatscookingamerica.net:
Delicata Squash - Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed The thin skin is also edible.
The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months.
Available year-round - is best late summer through early fall.
The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months.
Available year-round - is best late summer through early fall.
Posts
what time is dinner?
ReplyDeleteI've never heard of this squash but it sounds great! I'm loving the fall dinner you prepared!
ReplyDeleteI've never tried that squash, but based on your recommendation, I'll look for it at the market.
ReplyDeleteFunny that you should blog about delicata squash. I was given one from my local produce stand. I have been looking at it, wondering if I'd like it. You see, I don't like butternut squash. I don't know why, but I don't! OK, I'll try it your way. It must be good. FYI- I grew up with that jiggly cranberry sauce and I happen to like it...especially sliced on bread with turkey and mayo...oh yeah!
ReplyDeleteI just had my first roasted delicata squash. Thanks for the suggestion.
ReplyDelete