The roots of this recipe are from a Masterclass I took online from Alice Waters. Delicata squash is a wonderful light winter squash. It doesn’t keep as well as other winter squashes so the availability is usually limited. If you find it at the grocery store or your farmer’s market, it’s worth a try. Grab it when you see it because it will be gone soon.
1 Delicata Squash
Cut off the ends and peel the skin a bit—but don’t worry about getting into the crevices; the skin is edible. Cut in half lengthwise and scrape out the seeds.
Slice into crescents of even thickness, about 1 inch, for even cooking.
Toss with olive oil, salt, nutmeg and white pepper,
Spread evenly on a baking sheet and roast at 375°F for 40 minutes, until tender and lightly browned, stirring occasionally.
An online cooking class from Alice Waters introduced me to this delicious vegetable. The spices are my own choice, based on some of the same spices I use in my Butternut Squash Soup.