My New Favorite Vegetable

They’re everywhere this time of year.


They come in a seemingly-endless assortment of shapes, sizes, and colors.

If you’re like me you may have found one or two you like and you’ve stuck with those tried-and-true favorites over the years.

For me it’s been butternut squash: cut it in half, scoop out the seeds, bake it cut side down with just a titch of water in the pan, and when it’s done scoop the squash out of the shell and into a bowl and mash with a fork. Some folks like to add butter but we enjoy it au natural.

I found another variety of squash that I’m adding to my repertoire this year. Delicata squash. I had been hearing so much about how delicious this variety was and I had to try it. The first time I baked it in the oven the same way I bake butternut squash. It was good but I expected it to be better after reading so much about how good it was supposed to be.

Then I was listening to Food for Thought on NPR recently and I heard more raving about delicata squash. They recommended a different way of cooking it: slice in half, remove the seeds, slice, toss with olive oil and salt & pepper and bake for 45 minutes to 1 hour. I decided to be brave and I tried the recipe when we had company.

Oh my. It was divine.

Since then I’ve lost count of how many of these babies I’ve bought and roasted; I never use pepper and use very little salt; the slices are sweet tasting, almost like a natural form of candy. Even if you’re not a fan of squash I bet you would enjoy the delicata slices.

Have you tried delicata squash? If so, how do you prepare it? If not, what are you waiting for?!

Thanks so much for stopping by. I'm here most mornings with a photo and a few words about ordinary extraordinary things and, sometimes, thin places where faith intersects.
  1. I do indeed eat delicata squash, the way you described for your first time: sliced in half and baked in the oven. Even the skin is edible of these delicious squash. They are my favorite winter squash.

  2. I may have to give it a whirl.

  3. Dear Linda,
    I’ve never heard of or seen “delicata” squash. Now I’m going to begin looking for it. I love butternut squash also and have a delicious soup recipe for it that is so subtle and so satisfying.

    Once I find the delicata squash I’ll use the baking recipe you provided here.


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