Cheesy squash yumminess brought to my mouth in almost 30 minutes from when the thought entered my mind that I wanted cheesy squash? Â Yes, please.
Finally, we of course love Seattle for THE FOOD. Â I only wish I hadn’t been a broke grad student while I lived there – I would’ve eaten it all! Â But this only gives us more reason to go back. Â What? Â You don’t visit place just for the food? Â 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. Â I mean, would it be chewy?! Â And tough?! Â Nuh uh. Â No siree it is not. Â 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.
So jealous of your trip! Have an amazing time! Love the addition of cheese here! Cheese (like bacon) makes everything better!!
Sounds like a great trip! Enjoy your time away!
Love roasted squash any way, shape or form, but now I have to try it with Asiago!
I love squash pretty much any way you make it, but I’ve yet to try delicata – need to make that happen ASAP
I first had delicata squash last year. You are right it is so easy to prep and I, too, love that you don’t have to peel it. Love the way you prepared it.