vrai-lean-uh

Cooking, eating, making sweeping pronouncements

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I’m not going to comment on the election. 
Instead, I am going to tell you about one of the best things I’ve eaten in a long time.
Delicata Squash.
We had some from the CSA kicking around, and I decided to roast it while I had the oven on for cauliflower cheese.  So I sliced it into wedges, tossed it with some salt, pepper, olive oil, and chili powder (the mix, not straight up chili) and roasted it until it was almost blackened on one edge.
It reminded me a bit of roasted chestnuts, both in the nuttiness and in the richness.  It’s denser and smoother than pumpkins and some other squashes, with a better, more buttery, sweeter flavor than butternut squash.  Apparently, it’s also known as “sweet potato squash” and I guess it’s a little like sweet potatoes.  But better.
And you know what else?  I’m not sure if it was because my squashes were small, or if this is always the case, but you can totally eat the skin. 
Which reminds me: always try eating the skin, because those precious moments you spent peeling could really go toward some more worthwhile activity, like sipping a nice glass of knob creek, or practicing your toe dexterity, or flipping through magazines, or watching your bestest friend’s art/cat video for the thirtieth time.
But back to the issue at hand.  Buy your self some delicata squash right now.  That stuff is magical.
photo courtesy of Dunbar Gardens

I’m not going to comment on the election. 

Instead, I am going to tell you about one of the best things I’ve eaten in a long time.

Delicata Squash.

We had some from the CSA kicking around, and I decided to roast it while I had the oven on for cauliflower cheese.  So I sliced it into wedges, tossed it with some salt, pepper, olive oil, and chili powder (the mix, not straight up chili) and roasted it until it was almost blackened on one edge.

It reminded me a bit of roasted chestnuts, both in the nuttiness and in the richness.  It’s denser and smoother than pumpkins and some other squashes, with a better, more buttery, sweeter flavor than butternut squash.  Apparently, it’s also known as “sweet potato squash” and I guess it’s a little like sweet potatoes.  But better.

And you know what else?  I’m not sure if it was because my squashes were small, or if this is always the case, but you can totally eat the skin. 

Which reminds me: always try eating the skin, because those precious moments you spent peeling could really go toward some more worthwhile activity, like sipping a nice glass of knob creek, or practicing your toe dexterity, or flipping through magazines, or watching your bestest friend’s art/cat video for the thirtieth time.

But back to the issue at hand.  Buy your self some delicata squash right now.  That stuff is magical.

photo courtesy of Dunbar Gardens

Filed under CSA delicata squash I want to eat this all the time

  1. vrai-lean-uh posted this