Roasted Delicata Squash

It’s October and the Winter squash varietals have officially hit stories meaning you can easily find butternuts, acorns, spaghetti and the more rare delicata squash. We knew we loved all of the other types of Winter squash, so why hadn’t we tried delicata squash sooner? We first tasted it last fall after seeing it at Trader Joe’s and being curious. The verdict? It’s delicious. Better than butternut. Top squash. Easily up there with acorn. The skin is thinner than other types of Winter squash, so while you need to peel a butternut or acorn or dig out the roasted flesh, you can actually roast the delicata in crescent shaped slices unpeeled and the peel cooks up to a crunchy, but edible coating. We roast ours on a high heat coated in a bit of olive oil seasoned with salt, pepper, garlic, red pepper flakes and parmesan. Be careful not to use more olive oil than called for – too much makes it soggy. If you flip the squash slices every 5-10 minutes, then it will get crispy on both sides and turn into yummy squash fries. The combination of the heat and fat against the pan causes the side touching the pan to brown, so you need to ensure the squash is arranged in a single layer on the pan and not squashed together (Harhar, sorrynotsorry, pun intended).We have also tried the delicata seasoned with Urban Accents Manchego & Roasted Garlic Veggie Roaster and it was amazing. SO GOOD. This is not a sponsored post for Urban Accents, but the Manchego seasoning blend is one of their best! So give this lesser known, but delicious delicata squash a try roasted up with some cheese and garlic!