Beautiful Autumn Squash
One of the things I love most about fall is that it is so abundantly pretty. When the autumn sky is blue it is so exquisitely stark it feels almost fragile, as if it might crack open. The light falls bluer and the sky is a perfect backdrop for looking up at spiderwebs. In lovely contrast it frames crimson-tinged leaves, barely hanging from thinning branches, as they let go to ride the wind.
Soon the ground is covered in shades of bronze, mustard, russet, and vermillion. As branches are exposed against the sky the gargantuan leaves of pumpkin vines wither to reveal fields dotted with festive orange globes. Colorful pumpkins also greet me at the market. It is hard to resist adding them to my cart along with choices from the accompanying stacks of apples, gourds and squash. Together they exclaim the change of seasons.
I love to look through the piles of winter squash reading the clever names on the stickers: Butternut, Acorn, Ambercup, Carnival, Kabocha, Turban and, my favorite, Delicata squash. These winter staples seem eager to decorate my kitchen and holiday table. They are beautiful arranged in piles with Indian corn and fall leaves. The fact that they are edible adds to their practical appeal. Still, how to cook with them can be a mystery.
The Flavor of Autumn
For years I barely used the squash I decorated with in the fall. They were hard to cut and I wasn’t sure how to cook them. Then I realized how delicious they are. By experimentation I found the flesh of some varieties are as creamy as mashed potatoes. Others are more dense and slightly sweet. Generally their flavor is so satisfying I began to simply roast these lovely squash in the oven until they are easily pierced with a fork.
Last week I went to the grocery to pick up a few more Delicata squash from the produce aisle. Picking through for the prettiest shapes and colors I gathered my favorites in my arms. Before I got out of the store several people stopped to ask me what I planned to do with them. It seems I’m not the only one who has wondered how to use these beautiful winter squash. So here’s what I told them…
Roasted Delicata Squash
Course: Sides, VegetablesCuisine: AmericanDifficulty: Easy2
servings5
minutes25
minutes30
minutesIngredients
1 delicata squash
sprigs of herbs such as sage or thyme, if desired
salt and pepper, if desired
Directions
- Wash the squash and cut it in half lengthwise with a sharp knife.
- Scrape the seeds and fiber out with a spoon. (Wash and separate the seeds from the fiber and reserve them to roast, if you desire. For directions, look below.)
- Lay the squash cut side down on a baking sheet.
- Bake at 400 degrees for 20 – 30 minutes or until the squash is tender when pricked with a fork. (Or if you have something else in the oven at a different temperature roast the squash at that temperature adjusting the time accordingly.) Remove from the oven.
- Serve and enjoy!
To Roast Squash Seeds- Place cleaned and reserved Delicata squash seeds in a Ziplock baggie. Add a teaspoon or two of olive oil and your choice of seasoning. You can use herbs or spices or simply salt. (I used a teaspoon of madras hot curry powder.) Close the bag and shake until the seeds are evenly coated.
- Spread the oil coated seeds on a pan and roast along with the squash, stirring every 10 minutes or so until they begin to brown. (If roasting separately, try a low temperature, approximately 250 degrees.)
- Serve as a snack or garnish.
Notes
- This may seem like an overly simple cooking method but I find that Delicata squash is sweet and flavorful enough that it needs no dressing up. Sprinkle with salt and pepper, if you like. Roast sprigs of herbs with it, if you have some on hand. They will look pretty and smell wonderful. Top with a smidgeon of butter and brown sugar if you are looking for something sweeter. Really though, Roasted Delicata Squash is delicious all on its own.
- Roasting Herbs: I do like to add sprigs of fresh herbs to the roasting pan. If you have fresh herbs growing in the garden, or left over from another use, this is a great way to release their fragrance and make the kitchen smell wonderful. I especially like to add rosemary, thyme and sage to the roasting pan. When the pan is removed from the oven and the herbs have cooled, they can easily be crumbled onto your squash or other dishes. Or simply discard and enjoy the lingering aroma.
I like to half it lengthwise then slice the halves crosswise so that the pieces are scalloped crescents. I spray my baking sheet lightly with cooking spray, and sprinkle lightly with cinnamon. It caramelizes as it roasts, and I turn it over to nicely brown both sides. A 1/4 cup of sugar free maple syup added during the last 15 or 20 minutes nicely spreads over the hot pan and adds a wonderfully rich alternative without calories.
I love roasted winter squash! Last year, I even roasted the mini pumpkins that I had lined up on my table.
I've roasted pumpkin and the seeds, but not squash. Now after reading your post and seeing your beautiful photos, i have to give this a try!
I love roasting sqash, it's so amazing! Thanks for sharing.
oh, how i love winter squash. my favorite seems to rotate as winter progresses, but delicata is always near the top. i don't think there's a finer way to prepare it, lisa. simple, straightforward, and delicious!