It's squash season again! I'd read that delicata squash is delicious and wanted to try it. For the longest time, our grocery store didn't have any but then I found ONE delicata squash in the pile above! And I managed to remove it without causing the whole pile to collapse!
And it is delicious and easy to prepare. Best part? You don't have to peel it! The peel softens during roasting and is edible. (Not sure if you can eat it if you prepare any other way.)
Ingredients:
1 delicata squash
Olive oil--enough to lightly coat the squash
Sea salt
Wash squash, cut in half lenghtwise and remove seeds/pulp. Cut into thin slices, toss with olive oil and lay out on cookie sheet. Sprinkle with sea salt or salt of your choice.
Roast at 425 degrees for approximately 15 minutes. Turn and roast another 5 to 10 minutes.
PS Hubby, who doesn't like vegetables, actually willingly had seconds!
***
Westhampton,
1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is
quickly establishing herself as a seasoned photographer over at the Daily Trumpet.
Growing more confident in her decision to pursue a career, Elizabeth
is thrilled when she and her reporter sidekick, Ralph Kaminsky, are
sent to Long Island to cover the story of a young maid found dead in
one of the glamourous summer homes in the devastating aftermath of the
Great New England Hurricane—also known as the Long Island Express.
At
first it’s assumed that the young woman was caught in the terrible
storm, but when a suspicious wound is found on the side of her head,
the police suspect murder. The maid’s death becomes even more tragic
when it’s discovered she was pregnant, and with Elizabeth and Kaminsky
at the scene of the crime, the Daily Trumpet scoops all the other papers in town.
Oh, good job, sneaking that squash out of that big beautiful pile! I've got one waiting for us, too -- good to hear how quickly it cooks.
ReplyDeleteNice work.
ReplyDeleteI can see some cumin and/or cinnamon sprinkled over this.
Either would be delicious. I wanted to try it plain first to see what the squash itself tasted like.
DeleteThese are good stuffed too
ReplyDeleteLooks good! I'm curious. What does it taste like? There are so many different kinds of squash. Acorn is good too. Of course butter and brown sugar make just about anything good!
ReplyDeleteHard to describe--it's not unlike butternut but I'd say it's sweeter--and I didn't put any sugar on it--just salt and olive oil. Plus no peeling!
Delete