![]() If there are any hard spots on the squash, you can scrape them off with a butter knife. 2-4 delicata squash, depending on size (~1.5 lbs)Ĭlean the delicata squash by running under warm water and scrubbing away dirt with your hands.Needless to say I make this recipe all the time. Fans call the recipe my “squash fries,” even though they are baked in the oven. The caramelization creates an almost sweet potato like flavor. Foil will likely give you the same effect, but I haven’t tried. ![]() While a Pyrex or ceramic pan will also work, I’ve found that I get better browning when I use metal to cook in. I prefer to roast my delicata squash in a metal pan, allowing the outer edges to brown and caramelize. More important, delicata squash are a cinch to clean, cut and cook, making them any winter squash lover’s dream.ĭid I mention their flavor is even richer and their texture more creamy than butternut? ![]() I also discovered delicata.ĭelicata are much smaller than most winter squash, making them substantially easier to get home from the market and more amenable to the needs of a small household. I was delighted to learn the beautiful green Japanese “pumpkin” kabocha squash don’t require peeling (woohoo!). To me the difficult (and sometimes painful) peeling is the hardest part of cooking winter squash, so I was instantly intrigued about the possibility of alternatives. Somewhere around the blogosphere I heard that not all winter squash require peeling. And I came to accept the fact that I am one of those people.īut last winter everything changed. Butternut squash are huge, have a tough outer skin and take longer than most vegetables to cook through. It’s also very filling, and is a fantastic substitute for more starchy carbohydrates.īut anyone who has tried to cook with butternut squash knows it isn’t easy to work with. Butternut squash tastes rich and sweet, and has a wonderful texture. Like most people, I hadn’t heard of delicata squash before, but was a big fan of butternut. It has been over a year since I discovered delicata squash, and I instantly fell in love. But let me start at the beginning. I have a confession to make: I should have posted this recipe a long time ago.
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