When I went to a local farm market this week they had the most beautiful delicata squash, so I bought a couple. I grew them year before last and have been in love with them ever since. For a winter squash they have a very thin skin so they are easy to prepare and they have a nice smooth texture when cooked and are just a little sweet and with a delicate squash flavor. They are pretty in an arrangement on your table, too, with a torpedo shape and nice green, yellow and rust stripes.
For dinner the other night I cut them in half, scooped out the seeds, then peeled them with a vegetable peeler. I cut them in slices which looks sort of crescent shaped.
Because I was going to roast them in a hot oven, I decided to peel and chunk up some garnet yam for the other half of the sheet pan. I tossed the peeled chunks into a plastic produce bag, added about a couple of teaspoons of olive oil, then a grinding of Moroccan spices. After I shook the yams to coat them with the oil and spices, they went on to a sheet pan which was lined with s silicone mat.
I took the delicata squash crescents and put them into the produce bag, added some more olive oil and freshly ground black pepper and about a tablespoon of maple syrup. I shook them up until all the squash pieces were coated, then put them on the other half of the sheet pan. All of the pieces of veggies were in a single layer.
After roasting for 10 minutes, I turned all the pieces over, using a spatula, so that the other side would brown. It took about another 10 minutes and they were all cooked through and had some lovely brown spots. I served them mixed together and Sweetie had grilled some turkey sausages, so we had a nice, easy meal, full of flavor and warm colors. Sweetie wants me to make the yam and squash duo for Thanksgiving. Hope your hostess wants me to bring a side dish!
