Throughout the years, the Butternut has stood the test of time, becoming one of my go-to winter squashes for various preparations. From simple roasted chunks, to silky purees paired with everything from lamb to wild mushrooms. Although I still have a fond love for the butternut, I feel like I've had my fair share and now look forward to other varieties like the Kuri, Buttercup, and now, the Delicata squash.
So far this season, I have taken a liking to the mighty Delicata squash which is quite versatile with its size and ease of processing. And like most other squashes, a simple roast in the over yields a candy sweet flavor that off the charts!
Ingredients: serves 2
- 1 large delicata squash
- 3 tablespoons melted ghee, lard, or butter
- a few pinches of sea salt
- Preheat the oven to 400°F
- Slice the ends off of each side, exposing the inner flesh and seeds. Use a spoon to scoop out the interior, scraping along the sides to remove the fleshy bits.
- Once clean, slice the squash into 1/2 inch rounds then place into a bowl.
- Drizzle in the melted fat, sprinkle with salt, then toss well.
- Lay out the rounds onto a sheet pan then bake for 10-15 minutes. Flip the squash halfway through to brown evenly.
- Once tender, remove from the oven and serve.