Oven-Roasted Delicata

Supposedly not as long of a storage squash as butternut or kabocha, I roasted these up just a few days ago in early spring. So, there’s that.

And that’s saying a lot, especially since some of my stored butternuts are softening at the base. These delicata are also nearing the end of their storage, and I thought this would be a great time for you to perhaps try this recipe out to see if you want to add these (I want you to want them!) to your grow list. These are Candystick Dessert Delicata from Adaptive Seeds, and honestly they are super sweet and wonderful.

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Oven Roasted Delicata

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My favorite thing about delicata is that the skin is edible. So the only thing you need to do to prep them is cut the stem off, halve them, and scoop the seeds out. It’s practically garden fast food, in winter. My kind of meal.

This recipe calls for my Everything Rub.

Ingredients

• 1 or 2 delicata, halved and deseeded
• 1-2 tsp Everything rub
• Olive oil

Instructions

1. Preheat oven to 350 Convection (or just 350 bake if no convection option).
2. Cut the halves into generous 1/2” thick slices (1.5cm).
3. Gently drizzle and mix olive oil over all slices in a shallow bowl. Sprinkle and thoroughly mix everyting rub in as well.
4. Lay flat on a sheet of parchment on a sheet pan.
5. Bake for 30 minutes. Take out and flip all pieces. Bake 10 minutes more.

Notes

These are delicious warm with a burger or even cold as a quick afternoon snack out of the fridge.

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