Happy November everyone!
I became obsessed with Delicata squash two Novembers ago, cooking with my dear friend Rosie. She mentioned Delicata squash and I smiled and nodded like I knew what she was talking about but really had no clue. I have always been intimidated to cook squash because they seem too difficult to even cut open, let alone cook! When she told me that you do not have to remove the skin and you can simply roast them, I went for it and have been in love ever since. Cut into half moons and roast with olive oil, salt, pepper and a little brown sugar…heaven.
Heidi Swanson from 101cookbooks seems to agree. She wrote a great article with a bunch of her ownDelicata recipes as well as some favorites she has found. Thought I would pass along the love.
Winter squash is a great food to incorporate this time of year. You are eating seasonally and can find great local sources since this is what is growing on many farms right now. Also it is a twist on a starch as it is a “starchy vegetable” – so eat a little less bread, pasta and rice and try to use squash as your starch. Less calories than many starches and just so damn tasty.
Yum…Happy Friday and cheers to a great month! 62 days until January 1 – how you doing?