This variation of squash hits its peak right about now, in the late summer and early fall. We got one in our CSA pick-up this week. It's small (about six or seven inches long) and is going to be part of a dinner for one tonight. Get some ideas, plus a great dip from our archives that uses delicata squash, below...
If you aren't familiar with this vegetable (we're still learning), it has a thinner skin than acorn or butternut squash that's actually edible, and the color is more like a sweet potato.
Faith roasted and blended the flesh with cheese and a bit of milk to make this beautiful Delicata Squash and Gruyere Dip.
We're thinking of roasting thick slices with butter, then eating them like little open-faced sandwiches with slices of parmesan and maybe a garnish of greens, like the collards in our refrigerator. It would also be good tossed with pasta and some hunks of pancetta or bacon.
Any other ideas for eating delicata squash?