I was tempted to stuff it.
But I had recently come across an article that mention that the skin of the Delicata squash was edible. So that got me thinking about how to prepare it.
First I had to prep it.
I scrubbed it clean. Cut off both ends in 1/8″ thick slices until I reached the seeds. Than I got out my trusty apple corer and got down to business.
I sliced the rest of it and looked around for a few other things to put with it. I had a sweet red bell pepper and some shallots. I sliced those. I had some leftover tops of green bell peppers and threw those in too.
I added 2 tablespoons of olive oil to coat, a generous tablespoon of Herbes de Provence, a 1/2 tablespoon of rubbed sage and a pinch of salt/pepper.
My surprise ingredient: 2 tablespoons of apple cider – I had some in the fridge and it seem like a good idea.
Into a preheated 450 degree oven for 45 mins. toss once halfway thru.
I have to tell you that it was DELICIOUS!
I will name this one: Delicious Delicata!
What else could you do….
Why not use 1/4 tsp cinnamon, 1 tsp cumin and 1/2 tsp Ancho Chili Powder as the seasoning along with the olive oil, cider and salt/pepper?
Or what if you whipped up a quick, light tempura batter; coated and fried the rings!
The possibilities are endless….but in the meantime try out this one.