Friday, October 28, 2011

Roasted Spiced Delicata Squash

Initially, I was just going to roast our delicata squash the same way I did the sweet meat squash a few days ago. But then I figured it would be a little boring for you if I did that, so I tried something a little different. I still roasted it, but I added some spices. I came up with the idea from this message board.

Delicata squash or other winter squash, chopped into 2-inch pieces (if you're using delicata, you don't need to peel it first*)
Olive oil
Coarse salt
Freshly ground black pepper
Granulated garlic (freshly pressed would work too)

Preheat the oven to 400 degrees F. Put the squash pieces in a single layer in a shallow, oven-safe dish. Toss with a little olive oil to lightly coat. Add salt, pepper, and garlic to taste, along with a little bit of cinnamon and some cumin. Toss again to coat. Roast in the preheated oven for 20 minutes or so, checking occasionally for doneness. When the squash is done, you should be able to easily pierce all the way through a piece with a sharp knife.
* Yes, you can indeed eat the peel of delicata squash. Texturally, it's obviously a little different from the rest of the squash, but that didn't bother us. If you don't want to eat the peel, I suggest roasting the squash in large sections, instead of chopping it before roasting. Peel it after you roast it, because it's much easier to do so at that point. After peeling it, chop it.

This was a definite hit with the kids--particularly with Liam. Steve and I liked it too, and we'd gladly eat delicata squash again prepared this way. But we didn't think it was absolutely amazing to the same level that some of the recipes we've tried these past few months have been.

1 comment:

Emily said...

I'm excited it's squash season...I'm going to try a new butternut squash recipe tonight so I'll let you know how it goes! I'm adding this one to my list : )