Roasted Delicata Squash and Travel Induced Re-Awakening

by on November 13, 2011

Re-Awakened. That’s how I would describe the aftermath of traveling.

Even as aware as we try to be at home, it is easy to fall into our routines. We tend to focus on the familiar and filter out the rest. There is comfort and warmth in the familiar. However sometimes something exceptional is right under our noses and we never notice.

Yet when we travel, our senses are alive. Everything seems fresh and new. We seek out the different and exceptional. The heart and eyes are open at nearly every moment, ready for discovery. And after we get home from our travels, for a time, this sense of openly seeking stays with us, like the perfume of a beautiful woman just after she has left the room.

For us, in the culinary realm, this re-awakening has led us to discover Delicata Squash. I’m sure we’ve passed over them hundreds of times, never paying any attention to this cute little gourd.

But let’s face it, squash isn’t something most of us go nuts over. We may really enjoy a butternut squash soup or maybe a spaghetti squash dish, but squash usually doesn’t get the same reaction as summertime fruit.

“Oh my God! That peach was amazing!” Yeah, we’ve all said it. But how often will, “Can you believe this buttercup squash?!” escape our lips with the same eye rolling enthusiasm.

But life shouldn’t be all moaning and groaning. Sometimes a heartfelt, “Mmmmm…” is a nice change of pace. Plus, it helps give the moans a little more meaning. A bit of perspective.

Delicata squash is one of those, “Mmmmms”. After roasting, the flesh is tender and sweet. They have a wonderfully thin skin which needs no peeling or removing. The thin skin makes preparation easier than most winter squash, and after roasting it can be eaten with the flesh, providing another texture to contrast against the center.

You can use Delicata squash as a substitute for just about any other squash in your recipes, but to discover and appreciate it’s flavor and textures, we like a simple preparation. Slice and roast with a touch of rosemary, good olive oil, sea salt, and fresh cracked pepper.

It’s funny how one of the greatest rewards of traveling is gifted when you get back home.

-Todd

Roasted Delicata Squash w/ Rosemary

Yield: Serves 4.

Cook Time: 30-35 minutes

Delicata squash has a wonderfully tender skin which can been eaten after roasting.

Ingredients:

  • 2 Delicata Squash (@ 1lb each), sliced in 1/2" slices
  • 1 T finely chopped fresh Rosemary
  • 1 T Olive Oil
  • 1 t Sea Salt
  • 1/2 t fresh cracked Black Pepper

Directions:

Preheat oven to 400°F Roast

  1. Toss all ingredients on a sheet pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes or until soft and slightly golden. Serve warm.
Recipe Source: WhiteOnRiceCouple.com.

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{ 25 comments… read them below or add one }

1 Jessica November 13, 2011 at 11:44 am

I’m a firm believer that delicata squash is one of the unsung heroes of the fall harvest. I discovered it this year and love how, as you point out, it’s so simple to prepare and yields such satisfying results. When I read that the skin is completely edible, I’ll admit that I was skeptical, but it’s totally true! It isn’t tough at all, and it actually tastes good.

I love the idea of rediscovering the thing in life that we usually fail to notice because we’re so caught up in our routines.

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2 Kalyn November 13, 2011 at 12:25 pm

I just bought delicata squash for the first time recently, and I am quite intrigued by it. It certainly looks delicious in your photos here. Love hearing about your travels.

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3 Averie @ Love Veggies and Yoga November 13, 2011 at 12:30 pm

Travel has so many benefits including opening your eyes to what’s right under your nose, back at home. That happens to me, too, and it’s such a gift. Or helping you to appreciate what you have at home, the comforts of home, so to speak. I love to travel and see new things and places but it also makes me appreciate home more, too.

The squash is gorgeous. Love the yellow against the wood…such beautiful images.

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4 Christine November 13, 2011 at 12:35 pm

Great post! I’d wondered about Delicata but wasn’t moved to try it till now. Thanks! Loved the comparison of the feeling after travel and the lingering perfume of a beautiful woman who’s left the room.

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5 @HilaryFleming November 13, 2011 at 1:42 pm

I’ve never tried this squash! Those images are beautiful. I’ll keeo my eyes peeled for one this week at the farmers market.

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6 Snippets of Thyme November 13, 2011 at 2:31 pm

I totally agree. Having just returned from London, Ireland, and now much of New England…I am filled with new sensory experiences and food observations! However, I can’t say I have ever seen a long squash like that. It’s beautiful.

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7 Elizabeth @ Saffron Lane November 13, 2011 at 2:45 pm

You’re so right. Our innate reaction to food seem to be precisely aligned with the mood of the seasons. Since fall/winter is a time to wind down, a comforting “Mmmm” seems perfectly fitting — and welcome. There’s nothing quite like the familiar but I would give that all up for more “openly seeking” experiences any day.

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8 Sue/the view from great island November 13, 2011 at 3:46 pm

I’ve never tried this squash, but I like that you don’t have to peel it, I really struggle with pumpkin and butternut. These photos are really stunning, the color palate is just right for November.

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9 Georganne November 13, 2011 at 7:19 pm

Tried this for dinner tonight & it was deemed “repeatable” by my hubby who ALWAYS has to drown his winter squash….no matter the kind….in brown sugar & butter! He even tolerated the “green stuff” on it! Thank you for the recipe!

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10 A.W. November 14, 2011 at 7:23 am

You make everything so beautiful and inviting. Have a couple of delicata squash now–looking forward to tasting them with rosemary for tonight.

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11 Connie / Marinating Online November 14, 2011 at 7:27 am

I love the way you describe the seeker sense after traveling. You have described the feeling perfectly. Off to Whole Foods to get some squash. You really inspire me with every post. Thanks.

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12 Toni November 14, 2011 at 7:54 am

There’ll be a new offering on the table this year….THX

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13 Cathy/ShowFoodChef November 14, 2011 at 9:15 am

Ahhh, the writing made me feel the warmth of the roasted Delicata, too. So nice~

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14 SoupAddict November 14, 2011 at 10:55 am

The delicata is my favorite squash this year, and a staple at the farmers’ markets. I love that it not only doesn’t need to be peeled, but also that the peel is so pretty, you don’t even want to.

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15 Bunkycooks November 14, 2011 at 12:57 pm

It’s funny that I just picked up 2 of these squash today at the store. They were local and organic, so I selected them for tonight’s dinner. I have had them before and agree that a simple preparation is perfect.

Travel definitely does change you and your perspective and how you look people and places. We have met so many wonderful people since we started our adventures (including the both of you!) that it would now be nearly impossible to imagine life without what we now know.

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16 LiztheChef November 14, 2011 at 1:32 pm

My father used to say that a journey/vacation has three parts; the anticipation and planning, the actual vacation and then processing and “digesting” all the experiences of the journey.

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17 norma November 14, 2011 at 2:24 pm

I am going out to get one or two…a must try…thanks for the introduction

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18 Mandi November 15, 2011 at 8:19 am

I’ve never tried squash like this,looks delicious and simpel.

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19 jenjenk November 15, 2011 at 6:59 pm

i can honestly say that I’ve never expressed the same type of enthusiasm for peaches/oranges that I do for a squash…but this looks so sweet and tasty…

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20 Gosia November 15, 2011 at 8:39 pm

I’m ready for that ‘mmm’ moment, too. Your way with the squash is totally appealing to my tastes, just these basic ingredients, nothing more required. Thanks for the info on the delicata squash.

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21 MikeVFMK November 17, 2011 at 6:41 pm

Seriously? How can squash look this bloody sexy. Brilliant stuff you two.

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22 Jeff @ Cheese-Burger.net November 18, 2011 at 12:03 am

Enjoying the simpler stuff allows us to enjoy a new perspective of things. Squash may not be on the top of the list but its a welcome change in pace.

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23 Brandon @ Kitchen Konfidence November 18, 2011 at 5:03 pm

Mmm, this looks so delicious. I love the contrast of the pale yellow and dark green stripes.

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24 Carol November 26, 2011 at 1:25 pm

This looks delicious, and your photos are just beautiful. Thank you for the inspiration!

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25 Carla C May 8, 2012 at 9:58 pm

Lovely pictures. Will keep this recipe for this fall’s tables.

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