This roasted delicata squash recipe is unbelievably easy to prepare. The sweet, caramelized flavor is balanced with walnuts and parmesan.
This is a food first for me. Though, I’d seen it before, I mentally filed delicata squash into the category of those cumbersome, difficult (and downright dangerous) to slice winter squashes collecting dust at the end of the produce aisle.
After a recent trip to the farmers market and a post from one of my Instagram buddies, I decided to give delicata squash a second look. And I have to tell you… I found love. Sweet, smooth and easy to prepare, delicata squash is the answer to my winter squash woes. It’s small enough to handle and slice safely. It doesn’t have to be microwaved, baked or boiled to cut it up. (My knife went through the raw squash with ease.) The skin is edible, so there’s no peeling involved. And look at that color. It tells me that this squash is bursting with vitamin A and it’s also a good source of vitamin C.
To top it off…this recipe feeds my insatiable need to roast vegetables.
I’m calling it today… Delicata squash is going to steal some of that butternut squash limelight over the next couple years.
This is just my first recipe. Have you tried it yet? I’d love to hear how you prepare it.