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“Bet you can’t eat just one.” If you’re old enough to remember that Lay’s Potato Chip commercial, then you’ll know what I’m talking about. And if you aren’t that old, well, you get the point.
We couldn’t believe it, but after baking these delicata squash half-moons we couldn’t stop eating them.
I made this as a side dish to go with steak and it paired wonderfully with that. But the next time I make it, I’m going to put it in a bowl and eat it with my fingers while I watch TV. Unlike chips, or popcorn, this is really good for you and only as fattening as the amount of olive oil you sprinkle on it.
I never had delicata squash before. These beauties were a gift from our friends’ Todd and Suzy who gave them to us after staying at their place, Fat Sheep Farm, in Hartland, Vermont, in October. They grew these and Suzy told us how to cook them.
One of the best things about the delicata variety of squash is that it has a thin skin so you don’t have to peel it before cooking. You just slice it vertically down the middle and scoop out the seeds. Then cut it on the horizontal so that it resembles half moons. After that you season it with olive oil and spices and bake it for about 30 minutes.
Eating the skins provides fiber, while the squash itself is a good source of Vitamin A, which is good for eyesight. But the taste is what’s really great. It tastes a little like sweet potatoes, but better, lighter. Maybe the potato taste, along with a seasoning of salt, is what made me think of potato chips.
As I mentioned earlier, I made this as a side dish for steak. I also made roasted potatoes as another side dish. The steak also came from a farm as part of the meat CSA we belong to, but the potatoes (purple, red, and white) were another gift from Todd and Suzy. Although I had some steak and potatoes left over, the delicato squash was gone within minutes.
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Suzy's Delicata Squash
Ingredients
- Delicata squash
- Olive oil
- Paprika
- Garlic Powder (About 1/8 or 1/4 teaspoon usually is good. Be careful, this stuff is powerful.)
- Oregano
- Cumin
- Salt
Directions
- Step 1 Wash the squash.
- Step 2 Slice squash vertically down the middle. Scoop out seeds.
- Step 3 Place each squash, cut-side down and slice horizontally into half moons.
- Step 4 Spinkle olive oil on a cookie sheet and put the squash slices on it. Season squash with more olive oil, paprika, garlic powder, oregano, cumin and salt.
- Step 5 Bake in a 375-degree oven for about 25-30 minutes.
