And it's a good thing, because I can help. When the winter squashes start showing up in piles around the farmers market and the grocery store , I get really excited. I wander around thinking, "I heart Squash." I start to wonder what I can do with all these crazy squashes, and then my bags are too heavy to carry home. I act as if I have to get enough to store for the winter. (I will take pictures from the market next week.) However, there is method of squash cookery that eludes me and it's been driving me crazy for 2 years. I had the most perfect delicata squash at a restaurant in Seattle exactly 2 years ago and I have been trying to figure out how they made it so tasty ever since. I have come close and I must share!Delicata, just in case you didn't know, is an heirloom squash, and you eat it with the skin on. So I'm guessing the fiber content has to be pretty good too. Here's my method.
Perfect Delicata Squash
Delicata Squash (2 will feed 3-4 people, depending on how big they are and how much they like it)
Butter
Salt
Pepper
(this is a very complicated recipe)
Preheat oven to 400.
Slice squash in half, remove seeds, and slice into 3/4-1 in. horizontal wedges.
Melt approximately 2 tbls. butter in large pan over moderately high heat. Brown squash wedges on each side until nice and golden, 5 minutes per side. Do in batches if necessary. Please on rimmed baking sheet. Season with salt and pepper. Roast for 20 minutes.
I finally found delicata squash! At the COMMISSARY of all places! The Commissary is so weird like that: one day you'll discover the most obscure item that can't be found anywhere in C-ville, but then you'll go looking for something pretty common, like seasoned breadcrumbs, and they won't have it. Regardless, I'm going to try this on Monday night.
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