You know that feeling you get, when something is too easy, and you think to yourself, ok I’m either doing this completely wrong or I’m somehow cheating. Cooking with Delicata squash gives me that feeling. They are literally one of the easiest things to prepare, and considering they’re a variety of squash, this is saying something. All squash are created fairly equal in terms of nutritional benefits, and the Delicata is no exception. In fact, because the skin is edible, it’s actually richer in vitamin A and vitamin C than many other squashes. Just like its relatives, it’s loaded with phytonutrients and antioxidants and is a powerful immune-strengthener, sure to keep you feeling your best all winter long!
Here are the primary reasons I love them so much. First of all, the skin becomes so tender when they roast, that you don’t have to peel them. Secondly, if you slice them thinly enough, they go crispy in the oven which is absolutely delicious. What’s more, whatever you toss them with before roasting becomes a sort of glaze and you end up with a gorgeous caramelized exterior. So delicious! Here I mixed the Delicata with a bit of massaged Lacinata kale, toasted almonds, and toasted coconut. At the last minute I threw in a cup of quinoa to make it a bit heartier, and because obviously I’m quite obsessed with it. You could omit this though if you’d like to serve it as a light side dish.
Ingredients: 2 small Delicata squash, 1 bunch of Lacinata kale, olive oil, sea salt, 1 tsp. pure maple syrup, 1 lemon, 1/4 cup of almonds, and 1/4 cup dried coconut flakes.
To prepare: preheat oven to 425 degrees. wash squash and cut in half lengthwise. scoop out seeds with a spoon. cut into thin slices. toss with olive oil, sea salt, and maple syrup. spread evenly on a baking sheet and roast for about 1/2 hr turning every so often to ensure even baking. meanwhile, wash and dry kale and slice it into thin slivers. massage it with a bit of olive oil, sea salt and lemon juice. in a skillet, toast your almonds until they are a nice golden brown. remove from the pan and give them a rough chop. do the same to the coconut. when the squash is done, combine everything in a serving bowl. add sea salt to taste!