21 October, 2010
In one way, I think my wife usually dreads the autumn, because that’s when I start doing things with winter squash. For the most part, she’s not into them. I think it has something to do with the way they sort of stick to your teeth, and their tendency to be sweet like sweet potatoes (also not on her list of favorites). So I was pretty surprised by her reaction to roasted and sliced delicata squash.
The delicata squash is ovoid in shape, with slight ribs running along its length. Their default color seems to be a light, creamy yellow, but that’s streaked with orange and green most times. They’re relatively easy to peel compared to most other winter squash, as the skin is smooth and mostly unblemished. I use a Y-peeler for the main body, pulling it towards me as I go, and a normal peeler for the rounded ends, which I trim off mostly anyway. I cut it in half, and core out the seeds and guts with a spoon. Then I slice the meat in quarter inch slices, toss them in olive oil and salt, and spread them on a foil lined baking sheet. I cook them in a hot oven, 425, for about an hour, tossing them halfway through.
The result is almost like french-fries, but with more fiber. She especially likes the dark and crispy caramelized parts. I bet if your kids don’t like to eat vegetables, they’ll dig these, too.