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.