Squash season is my favorite time of year, and in my book Delicata holds the title for "best squash."
Delicata has such a buttery soft texture when roasted, it is naturally sweet, and the skin is fairly thin and edible. Sometimes it's nice not to have to bother with peeling hard squash.
The seeds are also edible. In fact, they're delicious. You can cut the squash into rings and leave the seeds in tact. They'll roast along with the squash, and they add a nutty crunchy element to your dish. My dear friend over at The Yellow Bungalow is also a big fan of this type of preparation.
I add rosemary and a splash of balsamic vinegar to the squash, salt and pepper to taste, and pop these guys in the oven. They cook fast. I like them slightly on the darker end of roasted, but feel free to leave them as long as you prefer.
I eat these as a side, on their own, or on top of a salad.
Delicata is in the top righthand corner of this display
Roasted Rosemary Delicata Squash
One medium-sized Delicata squash
Olive oil (about 2 tablespoons)
Salt and pepper to taste
2 sprigs of fresh rosemary, leaves removed from stem
Drizzle of balsamic vinegar (about 1 tablespoon)
Preheat the oven to 400°F.
Cut the squash into rings about 1/4-1/2 an inch thick depending on your preference. The thicker you cut the squash the longer it will take to roast.
Lay the rings out on a foil or parchment-lined baking sheet (not 100% necessary, but makes for easier clean-up).
Drizzle the squash with olive oil. Season with rosemary, salt and pepper. Drizzle with balsamic.
Roast in the oven for 12-15 minutes or until the squash is browned and cooked through. Halfway through cooking, check the squash and carefully flip each side over so that the squash evenly browns on both sides.
Serve warm or at room temp. Drizzle with more balsamic if you prefer.
Roasted Delicata on top of a Kale, watermelon radish, cucumber salad dressed with a simple dijon and balsamic vinaigrette