I love butternut squash but I do not like opening them.
Delicata squash to the rescue.
The outer skin of butternut squash is so thick and they’re so rock-hard that even slicing it in half is much easier said than done. I feel like I could easily lose a limb with the machete-sized knife I need to use in order to hack through it and I have to wind-up as if I am swinging my knife like a baseball bat at home plate, just to enable my knife to initially pierce the concrete-like exterior. And yes, I have very large and sharp knives, but I still struggle.
Delicata squash is much easier to cut and work with raw, compared to much harder butternut squash. Cooked delicata is slightly sweet, not fibrous or stringy, and reminds me of roasted sweet potatoes. The warming spices used in this recipe complement the soft interior and slightly crisped exterior of the roasted squash.
Serves: 1 squash
Please see the 2nd Page for Ingredients
Pages: 1 2
