Delicata Squash Recipe
Delicata squash has been enjoyed for over a century, gaining popularity in the early 20th century due to its rich flavor and ease of preparation. Native to North and Central America, this winter squash is celebrated for its thin, edible skin and distinctive ridges, which make it stand out among its gourd relatives.
Equipment
- Chef's knife
- Cutting board
- Spoon (for scooping seeds)
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the Squash: Wash the delicata squash thoroughly. Using a sharp chef’s knife, slice the squash in half lengthwise. Scoop out the seeds and pulp with a spoon. Slice each half into ¼-inch-thick half-moons.
- Season the Squash: In a mixing bowl, combine the sliced squash, olive oil, garlic powder, paprika, cinnamon, salt, and pepper. Toss until the squash is evenly coated.
- Arrange on the Baking Sheet: Spread the seasoned squash slices in a single layer on the prepared baking sheet. Avoid overlapping to ensure even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping the slices halfway through. The squash should be golden brown and tender when done.
- Add Final Touches: If desired, sprinkle grated Parmesan cheese over the hot squash right after removing it from the oven. Garnish with fresh parsley for a pop of color and added flavor.
- Serve and Enjoy: Transfer the roasted delicata squash to a serving plate and enjoy immediately as a side dish, snack, or topping for salads and grain bowls.