Delicata squash is the easiest squash to prep. Not to mention, Delicata squash roasted, is really quite tasty.
What makes this variety stand out from the rest is it’s delicate skin. Hence the name! You can chop it up, cook it and eat it without ever pulling out your peeler. The skin is totally edible.
And although all it really needs is salt and pepper to do the trick I like to spice it up with some turmeric and Shichimi Togarashi – a japanese spice blend made up of red chili pepper, sesame seeds, orange zest, ginger and seaweed to add a little zest to it. It goes really well with some steamed rice in my opinion.
Delicata Squash Roasted With Turmeric and Shichimi Togarashi
- 1 each Delicata Squash about 1 pound, rinsed well
- 1 Tablespoon Grapeseed oil or other high heat oil
- 1/8 teaspoon Turmeric powder
- 1/4 teaspoon Shichimi Togarashi
- 1/2 teaspoon Sea salt
- 6 grinds Black pepper
- 6 Sprigs Cilantro chopped
- 1/4 each Lime
Pre-heat oven 350 degrees.
Slice squash in half lengthwise and remove the seeds.
Slice each half in 1/2 inch moons.
Line a sheet pan with parchment paper. Toss the squash with grapeseed oil, turmeric, Shichimi Togarashi, sea salt and black pepper.
Roast the squash in the oven for about 20-25 minutes or until you can insert a knife easily into the squash. You are looking for tender, not mushy.
Finish the squash with chopped cilantro and a squeeze of lime.
Need Grapeseed oil? -Buy "La Tourangelle, Grapeseed Oil"
Need Shichimi Togarashi? -Buy "Shichimi Togarashi - Japanese Mixed Chili Pepper"
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.