How To Eat A Delicata — What Runs Lori

How To Eat A Delicata

October 19, 2011

Lonely Salad. Delicata Needed!

Yep, it’s squash time in the ‘hood again. Falling leaves, colder nights, Christmas decorations for purchase in every store. It must be that time of the year… time for squash recipes!

If you follow any blogs at all (mine, perhaps?), you’ve probably already been bombarded with recipes featuring the alluring squash. Why? Because there is nothing, I mean nothing, better than pumpkin, kabocha, butternut, acorn, hubbard, Turban, Red Kuri, spaghetti, sugar pie pumpkins, sweet dumpling, squash.

If you’re not a squash lover, this post is meant to convert you. Yes, you will love squash after trying this simple, tasty, quick recipe. I promise.

One type of squash that is seen but often not touched is the Delicata. Delicata are cute little, bright yellow, oblong-shaped squash. They usually weigh less than a pound and are always cheerfully striped. It’s best feature yet? You can eat it’s outer skin when cooked.

I love them for their sweet, nutty flavor and use of a powerhouse side dish.

So, grab a Delicata of your own and let’s get baking!

Step 1: Preheat oven.

Step 2: Wash your squash!

Step 3: Carefully cut squash into rounds.

Step 4: Place on baking sheet and sprinkle with festive seasoning. And love.

Step 5: Bake.

Step 6: Pair with greens and hummus. Dipping these Delicata rings is required!

See, I told you it was easy. 😉

BONUS STEP: Make again and again and again… and try out a new recipe while you’re at it (like my Dijon Rosemary Delicata Squash recipe)!

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