Introducing . . . .our new favorite food this fall. Delicata squash!

It’s been brimming at the farmers markets, most of which are now closed for the season. BUT you can still find it at your local supermarkets and health food stores. PHEW.

The best thing about this squash (aside from the amazing taste), is that unlike butternut or acorn squashes, it requires no peeling and you don’t need a butchers knife to cut through the skin.

Consider it the lazy person’s squash.

That being said we urge you to please (pretty please!) try delicata; you will be delighted by its amazing creamy texture and sweet earthy flavor, even without anything added.

Seriously.

You do not need to add a lick of salt, butter, olive oil, or cinnamon to make this squash come alive. You can gobble it up right out of its little built-in skin (which is so thin you can actually eat it too – its delicious). That being said go right ahead and spruce it up if you like! See HERE for a fun recipe.

The simplest way to prep the squash is to cut in half lengthwise, scoop out the seeds, and bake flesh-side down on a baking sheet lined with parchment or coated with a little olive or coconut oil. Bake at 350F for 30-40 minutes. Eat it up, skin and all (sometimes we fold it in half like a taco). YUM. Oh, and if you have leftovers, they heat up beautifully in the toaster.

To boot, delicata squash is packed with nutrients including vitamin A, vitamin C, and tons of carotenoids, a plant pigment known for its anti-carcinogenic, anti-inflammatory and anti-oxidant compounds.

If you try this squash for the first time, let us know how you like it. We love hearing from you! For daily inspiration, follow us on Twitter, Instagram and Facebook 🙂

delicate-squash-cooked-both-sides

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