In my Farm Share this year I got this odd looking squash, it was bumpy, had stripes, was something I’d never seen before. Fortunately we get a list along with the veggies, and through a little googling I discovered it to be delicata squash.
Now I was getting one or two at a time, but that turned out to be the perfect amount to cook in a week. I did a little reading and found that this squash is special because you can eat the skin. It tastes like a butternut squash but you don’t have to go through all of the hard work of peeling the squash. It’s also MUCH easier to cut, which is a huge bonus because if you’re going to tackle a butternut squash you need to have at least a half hour of free time and are hopefully listening to some awesome tunes or in my case a nutrition related podcast (yes I am a dork!).
So I decided to tackle the squash, here’s the recipe I followed, nice and simple.
- 1 -2 delicata squash, washed
- Coconut oil
- Himalayan pink salt
- Fresh ground pepper
Cut the squash in half lengthwise and scoop out the seeds. Then place flat side on a cutting board and slice into even 1/2 inch thick half moons. Place in an oven safe baking dish (I used a big glass pyrex) and add coconut oil, enough to coat the squash. The sprinkle the squash with the Himalayan pink salt and pepper. Bake at 375 degrees for about 40 minutes. The thinner the slices the more crispy they will become. Serve warm, and you can eat the skin!