A few years ago, I was asked to bring squash to Thanksgiving dinner. An easy task, so I thought. I was no squash rookie, I’ve been eating it for as long as I can remember, and could prepare a butternut or acorn squash in more ways than I could count. The problem was that I procrastinated. I wound up shopping only a few days before the holiday, and to my horror, there was not a single butternut or acorn squash to be found. All that was left were a few small, striped, skinny squashes, Delicata’s, which a friendly worker told me that I could prepare the same as any other variety. So, I purchased a few, brought them home, gutted, cubed, boiled and puréed them. The result was….terrible, so terrible, in fact that the entire pot was chucked, and there was no squash on the menu for Thanksgiving that year. I swore off delicata squash forever! Or so I thought.
I found myself reacquainted with delicata squash a few weeks ago, when a friend served them for dinner. Now, this friend can make cardboard taste good, and I instantly found myself changing my entire attitude toward this squash. See, the trick is to roast it. There simply is no other way to cook it. So, a few days later, I was back at the supermarket, purchasing delicata squash and making my own modifications to the recipe.
The beautiful thing about this squash is that it is super easy to prepare. You don’t even have to peel it, just slice it in half lengthwise, scoop out the seeds and then cut into half inch slices.
Roasted Delicata Squash
- 2 Delicata Squash
- Medium sweet onion
- 1 tablespoon Olive Oil
- 1/2 teaspoon dried Thyme
- Salt and Pepper