I love Delicata Squash. I love that it’s easy to slice unlike its cousins; the butternut, acorn and spaghetti squashes. And with Delicata squash, you can also eat the skin.
You may have overlooked this gem in the grocery store, hopefully this recipe will become a favorite and in heavy rotation every autumn season.
INGREDIENTS
Serves 2
Delicata Squash, 1 squash
Red Onion, 1/2 a large
Garlic, 2 cloves
Olive Oil, coat it nicely, that’s all.
Maple Syrup, nearly not as much as olive oil, just enough to bring out the sweetness!
Salt, more than you think on this one, but you can always add later so don’t overdo it either.
Pepper, actually not too much, remember you’ve got some other spices too that will steal the show.
Chili Powder, I did a fair amount on this one, but don’t turn everything red!
Cayenne Pepper, just a little tiny bit, like a pinch.
Preheat oven to 425 degrees. Wash your Delicata squash, cut off both ends and slice long ways, right down the middle.
Spoon out all of the seeds and pulp. Then slice about 1 inch to 1.5 inches.
Grab your red onion and slice it into fairly large chunks. Toss both the squash and onions into a large bowl, add garlic, olive oil, maple syrup, salt, pepper, chili powder and cayenne pepper. Mix together and lay out on a baking sheet in a single layer, ttry to give them a little space in between, this allows for Yard squash to crisp up on the edges. Bake for 25-35 minutes. Toss lightly at the half way mark.
Enjoy!
