Winter squash, including Delicata, is an excellent source of antioxidants, B vitamins and plant-based, anti-inflammatory nutrients, like omega 3s and beta-carotene. Not only is it a perfect cold-weather food to boost the immune system and to protect against colds and flu, its ability to help regulate blood sugar—in addition to its antioxidant and anti-inflammatory properties—makes winter squash a heart-healthy food.
I admit: winter squash, especially the larger varieties, can seem formidable by their size, weight and tough outer rinds. But the cylindrical-shaped Delicata, which ranges from cream to yellow, with distinctive dark green stripes, is easily totable home from the market.
Here’s a quick and easy way to prepare.
Roasted Delicata Squash
2-3 Delicata squash, rinsed well (because you’ll be eating the skin!).
Herbs de Provence or dried rosemary
2-3 tablespoons olive oil
Celtic sea salt
Preheat oven to 350°F. Line a heavy-gauge cookie sheet with parchment paper.
Using a heavy chef’s knife, cut Delicata squash in half lengthwise. Scoop out the seeds and scrape the center clean. (It’s like seeding a cucumber). Going down the length of each squash half, cut thin 1/2″ slices. Repeat for each Delicata squash.
Place all the crescent-shaped slices in a large non-reactive (ideally, glass) bowl. Add the dried herbs and olive oil. Mix well with your hands. Arrange squash on the parchment-lined cookie sheet in a single layer.
Place squash on center rack and roast approximately 30 minutes, or until a knife inserted into the squash slides out easily. Season with Celtic sea salt to taste.