Baked Delicata Squash
This year I am branching out to try new squashes I have never had before; when I went to Trader Joes earlier this week, I saw this little Delicata squash. On a whim I decided to buy it and do some research on its nutritional value. Since it is squash season, all of the gourds and squashes are at their peak flavor and nutrition levels. Eating 3/4 cup of a Delicata squash offers you a quarter of your daily recommended intake of vitamin C and calcium, and is only 30 calories. AND you do not have to peel it, you can eat the skin of this squash. As we are getting closer to the holidays (and the season of endless sweets) I know I need to set myself up for success by having low calorie, high flavor side dishes. This little gourd fits the bill perfect. Making this squash is simple and fast; just a little olive oil and this delicious squash is perfect as a side dish with with roasted chicken.
1 Delicata squash
2 teaspoons olive oli
salt and pepper to taste
Pre-heat your oven to 400 degrees Fahrenheit. Wash the squash and dry the outside. Cut off both ends of the squash and discard.
Using a large knife, cut the squash in half longways. Scoop out the seeds and strings with a large spoon and discard.
Set up a mandolin slicer and use the thick slice setting. You want the squash to be about 1/4 inch thick, so using a mandolin will ensure it will be equally cut. You can cut by hand, but using a mandolin is easy and fast.
Once the squash is sliced, toss in a large bowl with the olive oil. Spread evenly over a baking sheet lined with parchment paper. Sprinkle the salt and pepper and on top and place into the oven. Bake for 10 minutes, remove from oven, flip and cook for another 10 minutes.
Remove from the heat and enjoy!