Delicata squash12/31/2023 ![]() Place the slices on a parchment-lined baking sheet.Slice in half lengthwise and scoop out the seeds with a spoon.Cut off the ends with a sharp knife to make flat edges.It contains about 80 calories per cup with no fat and a small amount of protein. Nutritional Benefitsĭelicata squash contains vitamin A, vitamin C, some B vitamins, potassium, fiber, beta-carotene, lutein, and folate. These will last longest if kept in an airy spot, free from excessive moisture. One of the best things about delicata squash is that the skin is thin and edible, so you don’t have to peel it! This makes prepping them a cinch. Roasting it brings out a natural sweetness and adding a tiny bit of oil before roasting helps to caramelize it while roasting. When cooked, delicata squash is sweet, rich, and moist. Beware of squash that feels too light or has too deep of an orange coloring, as they could be overly mature. We are later in their season, but they are still in the stores here in Colorado, so go get some now! The best ones are nicely shaped with a perfect creamy color underneath long, green stripes. When and What to Getĭelicata squash is available in the fall through the early winter and it’s best to enjoy them early in the season. Now I can’t get enough of them, so I thought I’d share some information about how to enjoy this marvelous vegetable and provide some vegan delicata squash recipes. Have you ever had delicata squash? I had never heard of it or tried it until about 8 or 9 years ago when I first went vegan. For creamy, evenly browned, flavor-packed delicata squash, roast in butter every time.Let’s talk about my favorite squash – the delicata squash. I found the brittle skin that resulted from the oil batches to be unappealing. While the oil-coated squash slices seemed a little slick after roasting and cooling, the squash slices seemed to absorb the butter as they sat outside of the oven, which made the interior of the butter-roasted squash creamier and the exterior slightly softer. Since you want all the fat for flavor and texture, superior cling is a butter asset. The butter brought out the sweet and nutty notes of the delicata better than any other fat tested, and coated the slices better than the oils every time I coated squash slices with oil, a small pool of fat inevitably formed and remained at the bottom of the bowl. All of these iterations browned, but the flavor differences were remarkable. I tossed separate batches of delicata squash slices in canola oil, olive oil, refined coconut oil (melted), and melted butter before roasting them off. The Best Fat for Roasting Delicata Squash Here’s more on how to treat delicata, as well as my favorite method for roasting it. Whether you slice it, dice it, or stuff the halves, it roasts up sweet and tender. Though delicatas vary in weight, they tend to be manageably sized, and are easily dispatched with the average chef’s knife. Its shape is straightforwardly oblong and its green and white striated skin is thin and edible, which means it doesn't need to be peeled. While some winter squashes can be tricky to wrangle (kabocha) or cut up ( butternut) or peel (the groovy acorn), working with delicata squash is a stroll down easy street. Roasting the squash slices in butter, rather than olive, coconut, or vegetable oil, accentuates more of the sweet and nutty flavor notes of the delicata, while also contributing to a creamier interior texture.To promote even browning, arrange the slices around the perimeter of the baking sheet and rotate the sheet halfway through cooking.To get great browning, the squash slices need ample room on the baking sheet if they're crowded together, they'll steam instead of caramelize.
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