Squash of the Week: Delicata or Delicioso…I Prefer the Later

I am excited for all of you who are about to experience Delicata Squash (aka Sweet Potato Squash) for the first time.  If you’ve had it before you know what I’m talking about. 

We only tried it last year because it looked cool at the grocery store…that method of shopping is hit or miss but this time it worked in our favor.

Delicata squash is one of the best things I have ever tasted.  I had it with an egg this morning (see breakfast pic below) and I literally thought I was eating a donut: Maybe it’s just been too long since I’ve had a donut but it was delicious nonetheless. Plus you get healthy nutrients which, for me, makes this an obvious real food choice!

Currently some farmers markets and most grocery stores are carrying it. 
Stock up before I buy them all!

 

Benefits of Delicata:

  • Low in Calories
  • High in Fiber
  • Vitamins C, A, K, Folate, and other B-Vitamins
  • Minerals: Magnesium, Potassium, Phosphorous, Manganese, Calcium, Copper
  • Antioxidants/Carotinoids
  • Easy to digest
  • Delicious

Here’s How to Roast Delicata

Roasting Delicata gives such an incredibly sweet pop that you’ll
think sugar was added, but it wasn’t. 
Preheat Oven to 400 degrees.
Slice the Delicata in half (hot-dog style) and scoop out the seeds and marrow.  Grease a roasting pan and place the squash cut side down with the skin up (don’t mind that the picture shows both sides of the squash, just roast it orange side down)

 

Roast for 35-40 minutes, do not disturb 😉
When you can poke the skin and it is soft and the juices are bubbling out the side, they’re ready.
Remove from pan and serve with some butter (grass-fed cow preferred), coconut oil, or olive oil and sprinkle with unrefined salt (Himalayan)
So Simple. Yet So Good.

And yes, you can eat the skin!
Leftovers?  Yes Please.
Use them to make this fabulous and fast breakfast:

Make extra Delicata so you can do this 5 minute masterpiece for breakfast:

Take leftover Delicata and reheat, skin side up, in a greased small frying pan
(I use a little [grass-fed] butter)
Cook for 3 minutes.
Add 1 or 2 eggs to the skillet and cover, let cook until the whites are cooked through but yolks are still runny…sunny side up!
Remove squash and add a little butter and pinch of Himalayan/Celtic Sea Salt, stir around the cooked squash.
Place the fried egg(s) on top of the squash and just pick it up and eat the whole thing…skin and all.

Also try stuffing Delicata with roasted veggies
or a meat and vegetable mixture with garlic and herbs for a complete meal.

Check out this recipe for Sweet Cinnamon Delicata Rounds

 Ingredients
    • 2 Delicata Squash (or as many as you want, just adjust glaze amount)
    • 1 TBSP grass-fed butter or ghee+ 1 tsp. olive oil
    • 3/4 tsp. Cinnamon
    • 1/2 tsp. unrefined salt (Himalayan or Sea Salt)
    • Drizzle of Olive Oil
Instructions
    • Cut the Delicata Squash in half short-ways and scoop out the seeds and marrow with a small spoon or knife.
    • Slice the squash in 3/4″ increments (short-ways) to yield circles (see picture). You’ll get 6-8 circles per squash depending on size.
    • Drizzle Olive Oil on a roasting pan and place the squash rings flat on the pan.
    • Roast at 400 degrees for 20 minutes. Use tongs to flip the rings and return to oven and roast for another 10 minutes.
While the squash is roasting
    • Melt the butter in a small dish. Whisk in the olive oil and cinnamon to make a liquid cinnamon-butter.
The Grand Finish
    • After the squash rounds have baked on both sides, remove pan and baste the cinnamon butter on the tops of the squash rounds.
    • Return to oven for another 5 minutes until bubbly.
  • Remove and serve…and yes, you can eat the skin!

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