I’m not sure where I’ve been that I have not heard of delicata squash until this year. A couple months ago a dear friend had a small birthday party for me. It was a delightful party for eight. We enjoyed appetizers and conversation outside while dinner was in process. Before I knew it I was sitting at the table in front of a fall feast of barbecue pork chops kissed with smoke, apple sauce, baked delicata squash, and salad. After dinner we played games and talked for hours. The dinner was amazing and the company delightful, especially after a months of being discouraged to gather due to Covid-19. To my surprise my husband really liked the squash, so I knew I’d be making this a part of our fall menus from now on. This squash is so “delicate” that you can eat the whole thing—skin and all.
Roasted Delicata Squash
1 small squash for every 2 people
salt
pepper (omit for AIP)
butter or drizzle with olive oil (optional)
- Preheat oven to 350 degrees. Cut squash in half lengthwise.
2. With a large spoon scrape out the seeds and pulp until smooth.
3. Place squash cut-side down on a parchment lined baking sheet and bake for 30 minutes or until squash is tender.
4. When the squash is done, flip them over, add salt, pepper, and dollop with butter or ghee before serving.
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Roasted Delicata Squash
Ingredients
- 1 small squash for every 2 people
- salt
- pepper
- butter (optional)
Directions
- Step 1 Preheat oven to 350 degrees. Cut squash in half lengthwise.
- Step 2 With a large spoon scrape out the seeds and pulp until smooth.
- Step 3 Place squash cut-side down on a parchment lined baking sheet and bake for 30 minutes or until squash is tender.
- Step 4 When the squash is done, flip them over, and dollop with butter or ghee before serving.
