Simple Baked Delicata Squash
Here’s my favorite recipe for baking squash. I love Delicata squash made this way, though any of the other squashes are great too. The delicata has a unique and delicate taste, and with the salt and olive oil, it tastes like it has brown sugar on it. Really! By the way, I always recommend organically-grown food!
1 Delicata squash
large pinch sea salt
olive oil to drizzle
- Preheat oven to 400*F
- Wash the squash and then cut it in half lengthwise. If you are not familiar with cutting squash, take note: Lay the squash on its side on the cutting board. Hold firmly with one hand, and with a large, sharp knife (sharp is best!) cut the stem and about 1/2 inch of the squash off the top. If you are using a round type squash like acorn, be careful to hold it very firmly so it does not roll while you cut. If you are halving a round squash, with the stem end cut off, you can then set it on the flat end and carefully cut it in half lengthwise. I wrestled with a lot of squashes before learning this trick! This may sound simple enough, yet it really helps make the cutting easier.
- Scoop out the seeds with a large spoon. [If you can eat seeds, baking them with herbs, spices and olive oil delivers a tasty snack!]
- Place the squash halves face-down in a casserole dish.
- Fill with about 1/2 inch with water.
- Bake uncovered for 40 minutes or until very tender. Delicata will take less time than Acorn or other thick-skinned squash. Make sure a fork goes in like it’s butter before you remove squash from oven. Impatience delivers crunchy squash.
- Take squash out of pan, drain extra water off, and set upright on serving dish. Delicata squash has a very thin skin that is easy to eat. Sprinkle a pinch of salt on each half, and drizzle with high quality, unrefined olive oil. Makes 2 servings. Voilà, serve and eat! It’s totally simple and really delicious.