delicata squash

[bobcatmoran]

I have discovered delicata squash, and, lo, they are delicious and insanely easy to prepare. They're winter squash, but a lot easier to cut into than most winter squash — you don't need to break out the cleaver and rubber mallet for these. And as a bonus, the rind is edible. Just wash off the outside, chop in half lengthwise, scoop out the seeds, maybe cut into easier-to-manage bits, then drizzle with olive oil and a little salt and pepper. Roast at 400° until soft and caramelized (about half an hour, depending on the size of your pieces). Eat.

Unfortunately, they don't keep as well as, say, acorn squash, so I fear their season is fast approaching an end.