Delicata Squash: A Tribute

It was by surprise that we discovered the delicata squash this fall when I picked up a bunch of different colorful squashes at the Food Coop to have at home. We roasted them in the oven and found out that the least attractive one was the sweetest and tastiest of them all, in an Ugly Duckling kind of way. This squash is so sweet you’ll want to eat a whole one in one sitting. Here’s a simple way to prepare the squash and the seeds.
Roasted Delicata Squash and Seeds
Aren’t they pretty?

Cut them in half lengthwise.

Scrape off the seeds with a spoon.

Arrange loosely in a glass baking dish and coat with oil.

Set aside the seeds.

Rinse in cold water to remove the fibers.

Dry with a paper towel.

Arrange over parchment on top of a baking sheet and air dry while squash is cooking. Salt lightly and drizzle with olive oil.
When squash is done, bake for 45 minutes at 275 C until brown and crunchy. You don’t even have to peel them, just munch on it like popcorn!

Squash is done.

Pretty and browned.

Mouth-watering goodness. It smells so good and tastes even better.
No need to peel the squash before eating. Everything just gets so soft and sweet. 
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