Squash and I have never had a perfectly amiable relationship. My child-self didn’t enjoy eating sweet foods for meals that should feature savory items, and I also had problems with squash’s stringy, squishy texture. Throughout the years I’ve grown much fonder of squash, and I’ve enjoyed trying the many varieties that exist. But, until this week, I’d never tried delicata squash. What a shame, too, because one taste convinced me that it’s easily one of the most delicious and easy to prepare squashes I’ve encountered.
I’d purchased a delicata squash just days before Kittee serendipitously posted about delicata squash circles, a ridiculously easy way to prepare this squash. I tossed my hollowed-out circles with melted coconut oil, sweet curry powder, salt, and a generous teaspoon of brown sugar. After 20 minutes of roasting, I had a stack of sweet, delicious circles waiting to find their way into my hungry mouth.
Oh my goodness. These were so sweet and melt-in-your-mouth delicious, with just a hint of curry flavor complementing the caramelized brown sugar. Kittee wasn’t kidding when she talked about popping these like Pez; I couldn’t believe how tasty they were. And the best part? You can eat the skins (assuming your squash is organic, of course)! And you can roast the seeds for a quick, healthy snack. I tossed mine in the leftover coconut oil-curry mixture, and they’re really tasty.
Needless to say, delicata squash has now gained a permanent place in my dinner rotation. I’m so glad I tried one!
What’s your favorite variety of squash? How do you prepare delicata squash?