I love love love delicata squash, partially because it does not require a saw to cut through and mainly because it is so delicious. Truth be told, I am discovering this year that smaller butternuts and acorn squashes,this early in the season, tend to be fairly easy to cut. But, nothing beats delicata in terms of ease and a sweet vanilla-y flavor. I love my delicata cut into 1/2 inch rings, seeds removed, brushed with a tiny bit of olive oil and sprinkled with cinnamon and nutmeg and into the oven. I follow the formula of baking it for 25 minutes in a 400 degree oven, then turning the heat down to 375, turning the squash over, and baking it another 10-15 minutes.
Be sure to check out Shan’s blog to see what other What’s Cooking Wednesday participants are cooking up.
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