Squash in the varietal forms of acorn, butternut and spaghetti had been making regular appearances in the bags I brought home from the market. I thought life couldn’t get much better than sitting down to a big bowl of roasted butternut squash risotto. But I was wrong. My foray in to the world of squash was incomplete.
Enter, delicata squash. Oblong and striped, unsuspectingly easy to prepare. Tasty as all get out.
My go-to preparation is simply to cut in half lengthwise, scoop out the seeds with a spoon and then slice into 1/2 inch half moon shapes. Toss in a bit of olive oil, s + p, throw in a pan and roast in oven at 375 until fork tender (about 20-30 mins). That’s right, leave the skins on. Out of the oven, I toss in a little butter, chipotle powder and lime juice. Eat.
And just last night I experienced an AMAZING way to use the leftovers: Winter Squash Tacos.