Delicata squash, which I am embarrassed to say I did not really know existed till last year, is fast becoming one of our favorites. It is the lazy person’s squash, requiring no fancy Y-peelers to take the skin off. It works particularly well for me, because I loathe with a passion, wrestling with a large butternut squash, even if I have a sharp knife. So much so, that I barely cook with fall/winter squashes, and if I rarely do, I buy the overpriced, cut up, shriveled stuff in baggies.
This squash can be roasted in half moons to yield a soft, sweet and slightly charred delight. We have been devouring it just like that as part of our dinner rice bowls. The squash brings to our rice bowls a coziness and comfort – the warmth and color of fall on your plate. I was missing the bygone summer tomatoes, but these gorgeous squashes have taken their place. And I know I will soon be lamenting their passing….but hopefully I will discover some other seasonal vegetable to obsess with.
Here are some recipes I am hoping to try this fall featuring our current favorite – Delicata Squash:
Roasted Orzo Salad (with Kale and Delicata Squash) from 101 Cookbooks – delicata squash and kale have to be a match made in heaven
Miso Sesame Winter Squash Recipe from 101 Cookbooks – will be amazing for Vegan Mondays
Simple Roasted Delicata Squash from Chez Pim – if I can un-marry myself from roasting half-moons – I will try this