It’s time we talk about an old favorite fall flavor of mine. But this version is somewhat new to me.
Now, when I think of fall and the holidays we celebrate this time of year, one thing that comes to mind is the wonderful flavor of roasted squash.
But the squash I ate most of my life were big events like butternut and acorn squash.
I love those, but they aren’t the easiest to prepare.
That’s why I was happy a few years back when I discovered delicata squash. They’re small and super simple to make.
They get their name from the fact that their skin is very delicate. But they could have just as easily been named for being totally tasty, a cinch to seed, and full of fiber (and potassium).
If you’re like me, you want to eat plenty of raw foods, but in the fall, you also like foods that are warm and comforting.
So one way I’ve found to deal with this is to add some warm, cooked delicata squash to raw salad. That makes the whole salad more warming, comforting, and satisfying.
You can just top any simple salad with the recipe below. I recommend trying roasted delicate squash with torn green leaf lettuce, a drizzle of lemon or lime juice, sliced cherry tomatoes, and 1/2 chopped avocado.
Roasted Delicata Squash
Yield: 1 serving
- 1 delicata squash, halved lengthwise, seeds removed, and sliced into 1/2-inch half-moons
- 1 tablespoon olive oil
- Salt & pepper to taste
Preheat an oven to 400 F. Put all the ingredients in a medium bowl and toss to combine. Arrange the delicata slices in a single layer on a baking sheet.
Roast for 15 minutes, turn, and roast about another 10 minutes, until golden brown.
Enjoy—and let me know if you have any other favorite ways of preparing squash.