Delicata: Squashing ALL the Competition

Delicata squash is basically God’s gift to squash. I know what you’re thinking . . . it looks so meek and unassuming. It’s a squash, for crying out loud. One run-in with a solid butternut and it’d be, well, squashed. But, no. I’m here to tell you that Delicata might be a little . . . delicata, but that soft exterior and sweet inner goodness only serve to make it the BEST SQUASH EVER.


Preparing delicata squash is also one of the simplest of tasks. You start by cutting it in half and scooping out the seeds (which you can save, but I always feel like this is more effort than it’s worth). Once scooped clean, trim off the stemmy bits.
delicata sliced

Sans stems, all that remains of the is to slice these babies up into ruffly little slivers of golden ambrosia. . .

Sliced Delicata

Take your sliced squash, toss it with 2 tbsp of olive oil, salt and pepper (fresh ground both) and fresh rosemary, minced finely. roasted delicata

Spread them on a pan, and then place them in an oven for 10 minutes at 400 degrees F. After 10ish minutes, flip these over and set the timer for another ten. When it goes off, prepare yourself for the magical delight that will soon meet your tastebuds.

roasted delicata goodness

You can eat this delicious treat hot or cold, whole, or in bites, alone or as a side dish. Basically, Delicata is a most miraculous of treats! Enjoy it!!!

Published by Abby

Dabbling in decoratives is an ongoing obsession. I love having a go at This, That and the Other. . . tackling projects that tickle my fancy, hoarding costumes (for the "Someday" that I own a dress-up tea-house for grown-ups) and hosting themed parties whenever I am not immersed in teaching French and Writing to high school students. In the interest of full transparency, there's something serious you should know: I overuse the ellipsis . . . frequently. Embarassingly enough, it seems to be the punctuation that best captures my stream of thought as it flits off of one subject and towards the next!

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