Roasted Delicata Squash with RosemaryEasiest Winter Squash To Prepare

Delicata squash are easy to prepare since you can eat the skin.

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Delicata Squash
I wasn't very familiar with this winter squash until my friend Pam told me it was one of her favorites. So when I saw it in the nursery this summer, I decided to plant some. I'm glad I did because, after tasting it, I decided that it's one of my favorites too!

One of the reasons I immediately fell in love with this squash is because it has a delicate rind, hence the name delicata. This not only means that it's easier to cut, but it doesn't need to be peeled, much like a kombocha squash. Anyone who has wrestled with trying to cut pumpkins, butternut and spaghetti squash knows what I'm talking about.

Like other winter squash, delicata is a great source of carotenoids such as alpha-carotene, beta-carotene, lutein, and zeaxanthin. It's high in vitamin A and C as well as B vitamins (except for B12) and minerals such as manganese, copper and potassium. It's also a very good source of fiber.

Here's a simple way to prepare it.

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Roasted Delicata Squash
Vegan, Dairy and Gluten Free
[makes 4 servings]

Ingredients
1 1/2 tablespoons extra virgin olive oil plus some for greasing pan
1 1/2 pounds delicata squash
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon fresh or 1/2 teaspoon dried rosemary

Directions

Preheat the oven to 425 degrees F. Lightly grease a shallow roasting pan or cover it with a Silpat sheet. If you use the Silpat sheet, do not grease the pan.

Cut the delicata squash vertically.