Welcome to Week 18, everyone!
As you might have experienced in the past, winter squash can be stubbornly difficult to chop open, bordering on unwieldiness. But, although it ranks among the winter squashes, Delicata is much more, well, delicate. No ax is required for its preparation– it is a dream to chop open. Its skin is thinner than other winter squashes and is entirely edible. Its flavor, once roasted, is mellow and warming, and quintessentially Fall. Preparing it is so simple, too. Here is a very easy recipe for roasted Delicata Squash:
Heat oven to 400 degrees. Cut Delicata in half lengthwise. Scoop out its seeds with a spoon. Chop each half widthwise into 3/4 inch slices (the pieces will look like joker moons). Coat the pieces with the oil and season with salt and pepper. Spread them out on to a cookie sheet and roast until the squash is browned and tender, remembering to flip them every so often. This should take about 30 minutes.
I’m sure you’ve been concocting lots of salads with all the greens you’ve been getting these past few weeks. Throw the roasted Delicata on top of one and enjoy! You can also incorporate it into a rice dish, or combine it with any other grain you like.
What else do you get to enjoy this week, you ask?…
Tomatoes (they’re on their last leg, but still kickin’!)
Peppers (for Garrison)
Eggplant (for Gardiner)
…plus some other yummy things.