Squash squash and more squash. That's what wonders the winter brings in the vegetable department. So many colours, shapes, sizes and recipes. One of my favourite squash to cook with is delicata. Their shape is alongated with creamy pale yellow or orange skin and green markings. Their small size makes them easy to handle and their flavour is sweet, yet delicate. Due to their relatively thin skin, compared to other winter squash, you don't need to peel them. Once cooked the skin will soften and is completely pleasant to eat. This makes them perhaps the easiest type of squash to deal with. And if you have ever come close to slicing a finger off trying to peel squash, this will appeal to you.
Perhaps you've done the squash soup, but maybe a little bored with it? Wondering what other ways to enjoy these golden beauties before the green starts pouring in? Here's a simple recipe that roasts pretty half moons of delicata squash with a simple dousing of oil, vinegar and spices. The sugars in the squash and vinegar caramelize nicely and the high heat roasts them quickly to create a nice exterior texture.
Roasted Delicata Squash
1 medium delicata or sugar loaf squash
1 Tbsp olive oil
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp paprika
Heat oven to 450 degrees.
Slice squash lengthwise down the middle, remove seeds. Reserve and roast if you like. Slice halves crosswise into 3/4 inch thick slices. Lay on a large baking sheet.
Pour over olive oil and using your hands toss them to evening coat them with oil. Lay them separate and flat on sheet. Sprinkle over balsamic vinegar evenly. Then sprinkle on cinnamon and paprika.
Roast for 15-20 minutes or until knife inserted goes through easily and they start to brown.
Recipe notes:
- You can use any squash you like, just slice them into similar thick chunks.
- This makes for a great side dish with pretty much everything, but try it on a bed of dressed spinach leaves with some chunks of pear and toasted walnuts for a delightful winter salad.
