That’s what I tell my kids every time we eat dinner…and it’s true. I love the adventure in food and tasting something that I haven’t had before. I first tried delicate squash at City Bakery in the city. Simply roasted and it was perfectly delicious. I have been making it ever since.
Delicata Squash is one of the ornamental squashes that you often see in the super market next to the butternut squashes. They are actually delicious roasted and take little work to do. I keep the rind on because it adds a nice texture against the softness of the squash meat. Its slightly nutty in flavor and you can really add any type of spice or herb to it to match your main course. It is a vegetable that can wear many hats. Sometimes I roast it with nutmeg and cinnamon if I am in the mood for something on the sweet side. If I am feeling really adventurous I will toss it with cilantro, toasted peanuts and chili flakes. Throw a little lime on there and you have a perfect side dish.
To clean the squash you just slice it open vertically the long way and scoop the seeds out. Then you can cut it horizontally into half moon shapes. Toss it with olive oil, salt, pepper, and chilis and it s ready for the oven!
Roasted Delicata Squash with Cilantro and Peanuts
2-3 Small to Medium Delicata Squash, washed, cut lengthwise, seeded, cut into half moons with the skin on
2-3 Tablespoons of Olive Oil
3 Large Pinches of Sea Salt and Fresh Ground Pepper
1-2 Pinches of Chili Flakes
1/2 Cup Unsalted, Roasted Peanuts
½ Bunch of Cilantro, cleaned, dried, chopped
1 Teaspoon of Lime Juice
Pre-heat Oven to 425 Degrees
1. Toss the squash slices in the olive oil and season them with the chili flakes, a few pinches of salt and some ground pepper. Roast the squash for 30 minutes in the oven or until it is crispy and golden brown. Set aside.
2. Toss the squash with the lime juice, cilantro, and peanuts. Taste for seasoning.