Delicata Squash is one of those things I’ve heard about from fellow foodies, and have always wanted to try, but have never been able to find it and have been way too intimidated to put in the serious effort anyway.
But you know me, and i’m all about those vegetables so I finally got over my fears and purchased a delicata Squash from the farmers market.
Those are herbs in from of the squash. Delicata Squash is a long Squash, kinda yellow-cream with green markings. It notably high in potassium and fiber, and it’s easier than some other winter squashes to prepare because you can eat the skin.
Like other squashes, it can be tough to cut without the right knife. I found the easier way to cut it is by slicing the bottom so that you can stand the squash straight up, then slicing lengthways.
Scoop out the seeds like in the front Squash. Then slice into 1/4-inch slices (semi-circles.)
In a bowl, coat slices with olive oil, salt, and pepper. Add 1tsp minced garlic, 2tsp lemon zest, 1/4 cup Parmesan cheese, and 1 TBS fresh thyme and parsley. Coat evenly, then bake at 350 degrees for 25-30 minutes, or until golden brown.
There were NO left overs with this meal!! The squash is creamy and tender, and it’s prepared in a way that’s flavorful but not overbearing!
Any vegetables out there that YOU want to try but don’t know how to cook? Let me know and we can explore it together!