Cheesy squash yumminess brought to my mouth in almost 30 minutes from when the thought entered my mind that I wanted cheesy squash? Yes, please.
Marc and I are headed to Seattle for a long weekend this afternoon and I am so. freaking. excited. I can barely stand it. Seattle is special to us for a few reasons. The most important reason being that Marc’s sister and her boyfriend live there. We rarely get to see them anymore since they live across the country, so it’s always exciting to see them! Second, I lived in Seattle for five months when I was doing a clinical rotation there in P.T. school, so I feel like it’s sort of my old stomping grounds. Five months isn’t long, but it’s long enough to get to know a city and for a place to feel like home.
Finally, we of course love Seattle for THE FOOD. I only wish I hadn’t been a broke grad student while I lived there – I would’ve eaten it all! But this only gives us more reason to go back. What? You don’t visit place just for the food? I thought I knew you.
The fun thing about delicata squash is that the skin is so thin that you can actually eat it. So unlike butternut squash which you have to peel (sorry to throw you under the bus like that butternut), you simple cut the delicata squash down the middle the long way, scoop out all of the seeds, chop it up into half circles, toss it in some EVOO, garlic, and salt, and throw it in the oven for awhile.
This year was my first time trying delicata squash and I just couldn’t wrap my head around the whole ‘eat the skin’ thing. I mean, would it be chewy?! And tough?! Nuh uh. No siree it is not. In fact, if you roast the squash long enough, the edges will get just a liiiiiiitle crispy, which I personally loved.
While this squash is delicious as described above, simple and pure, I went ahead and put a bunch of cheese on top because, well, duh.