Did you know you can eat the skin of some squash?
This squash is in that squad. I found it in Trader Joe’s with a label on it and cooked it according to it’s directions.
The skin softens enough when you roast it so you can eat the whole thing. I like to drizzle a little salt and honey on the squash when it’s ready and eat it just like that.
Here is the SUPER simple recipe I want to share with you.
It’s perfect for you fall table, and you can toss it in a salad for some great roasted flavor and bright orange color. Pomegranate seeds with it would look wonderful too.
Ingredients
(serves 2-4)
- 1 delicata squash
- 1 Tablespoon or so olive oil
- ½ teaspoon salt or so
- 1 teaspoon honey or so
Directions:
Preheat oven to 400F.
Slice squash in half, lengthwise (carefully). You can also microwave it for 2-3 minutes to soften it if you’re having trouble cutting it. Just poke holes in it before you microwave.
Remove the seeds with a spoon. You can clean them and roast them if you want. The seeds are full of Vitamin E and iron and good for you.
Slice the squash like below. Then, toss with olive oil and salt. A little pepper too if you like.
Then lay out on baking tray and roast 15-20 minutes, turning once. When golden brown, they’re done.
Drizzle with a little honey and more salt when they come out of the oven.
Let cool a bit if you’re tossing it into a salad.
