Tuesday, November 8, 2011
Food Of The Day: Delicata Squash
First things first, I have to get this out of the way and I apologize in advance:
Every time I say or hear "delicata" in my head, all I can think of is Ann Wilson of Heart singing, "Ooooooohh, dell-i-CAH-ta!"
Sorry to put that earworm in your head.
Now, onto tasty food.
If squash had their own language - and I'm not convinced they don't - "delicata" no doubt is squash for "delicious."
As you know, I love squash, and this fall I've had fun trying new-to-me varieties.
I remember last fall several weight-loss bloggers I read mentioned delicata squash, but I could never find it. I made a point of looking for it on my recent adventure to Wegmans, and of course, they had it.
I Googled delicata online and discovered how to roast it:
Slice off the ends.
Slice it in half lengthwise and scoop out the seeds.
Slice the halves into half-inch sections.
Roast at 375 for 30 or so minutes.
Eat - with skin on.
The whole skin-on thing threw me a bit, but wow, those suckers are yummy. I sprayed them with I Can't Believe It's Not Butter, kosher salt and pepper, and they are to die for.
In my local stores, delicata tends to be a little tough to find, so keep an eye out. It's worth it.