Call me shallow, I decided to cook this squash because it’s so beautiful. And guess what, it’s delicious.
The label on the squash just said wash and cut. Peel stays on. Easy peasy. Except…this is a tough nut to crack. No wonder bugs don’t get to it. Bugs don’t have chisels.
The first time I cooked it I followed the instruction on the label of the squash. Slice into thin strips. Right. They didn’t put a warning label: watch out for fingers and stabbing.
The second time I used a heavier knife and cut the squash into chunks. Worked better. Keep fingers safe.
With roasted vegetables I usually gather a small bunch of thyme, parsley and basil from my yard, and chop it with some garlic. But here I got lazy and used Herbes de Provence, which is a fancy name for a blend of rosemary, marjoram and thyme. Use or mix your own blend.
Quick Roast Delicata Squash
Serves 4
Preparation time: 5 minutes
Cooking time: 30 minutes
1 delicata squash
1 tablespoon olive oil
½ teaspoon sea salt
1 clove garlic, chopped
½ teaspoon dried herbs
Place oven rack in middle of oven. Set oven at 400 degrees Fahrenheit.
Wash squash and dry thoroughly. Carefully cut squash into half. Scrape out seeds with a spoon. Cut squash into chunks. Place in large metal salad bowl.
To the squash, add olive oil, salt, garlic and mixed herbs. Toss to mix squash pieces with oil and aromatics.
Spread on to a baking sheet. Bake for 30 minutes. Done.
