Roasted Delicata Squash

22 Oct

Squash season is upon us! I’ve written before about my love of delicata squash.  Delicata is an heirloom variety that’s bred for flavor instead of how well it can ship across country.  This thin-skinned squash requires no peeling and delivers that homey taste of fall.  Roasting vegetables is my favorite method of preparation. The caramelization of the vegetables gives a lovely nutty flavor, and it is practically fool-proof. Try this simple recipe for yourself. It just takes three ingredients – extra virgin olive oil, delicata squash, and rosemary – and about twenty minutes’ time.

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2 Responses to “Roasted Delicata Squash”

  1. BurbankVegan November 27, 2010 at 10:31 pm #

    Inspired by your post, I made delicata squash twice in the last few weeks. Yum!

Trackbacks/Pingbacks

  1. November 6th, 2010 « Vegan Mama - May 19, 2011

    [...] and waffles – one of my personal favorites! We tried roasted delicata squash thanks to Cadry’s Kitchen, and I loved it, although the G-man wasn’t too excited. Of course, I think anything paired [...]

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