The point is, not only would these dress up any holiday table, but they're also absolutely delicious, uniquely textured, and easy to prepare; as long as you don’t cut off a finger. Much like our friend the butternut squash, these are very hard, and you have to be extremely careful when cutting. I think the technique shown herein is a pretty safe way to go, since your fingers are well away from the blade.
Once prepped, season to your liking, with salt and oil being the only mandatory ingredients, and then roast in a hot oven, until tender, and as caramelized as you like. I usually don’t flip halfway through, since I’d rather have one really crusty side, than two sort of crusty sides. Once baked, these can be served hot as a side dish, room temperature as a snack, or cold in a salad. Regardless of how you enjoy them, I hope you give these roasted delicata squash a try soon. Enjoy!
Ingredients for 2 portions:
1 large delicata squash
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste
- Roast at 450 F., for about 12 to 18 minutes, depending on how thick your slices are.
-- My “Pumpkin Spice Aioli” was mayonnaise, seasoned with garam masala, turmeric, and hot paprika to taste.