Top Squash

I was reintroduced to a squash that I had overlooked quite a bit – well, since last year around this time, but it’s one of the best squash on Earth.

The Delicata squash.

It’s delicious and super easy to prep and cook, so here’s exactly what I did.

  1. Cut squash in half lengthwise
  2. Remove seeds from center (I did but you could cook and eat them as well)
  3. Cut into smile-shaped sections half-an-inch thick
  4. Brush both side with olive oil and sprinkle with salt and pepper
  5. Place in nonstick baking pan
  6. Bake at 425°, turning every 8-9 minutes, for 25 minutes

This entire squash is edible, so there’s no need to score the squash and remove it from the skin. (For the record, I have no idea which other squash are completely edible)

What did I make?

I did a roasted squash, blackened corn, and spicy hummus tostada.

This could be a keeper than I’m not gonna get sick of. And I suppose I could go to Trader Joe’s and stock up on these little beauties. They were only a buck each!

Eat up.

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