Delicata squash may be the only reason I’m mildly interested in Summer fading to Fall. My close friends know, I’m a sunny Summer lover with very little use for layers and the required activities that go along with chillier days. That said, Fall ingredients are a nice comfort for someone who’s ideal life is lived in 75 degree weather.
Delicata squash is grown during the hottest summer months and harvested in early Fall. By Christmas they’ll be gone! We enjoy them with hearty excitement from October to late November and this recipe is a weeknight go-to. You can eat the rind of these sweet treats, thus preparation is less laborious than their well known cousins, Butternut, Spaghetti and Pumpkin.
*Our oven runs a little cool; a fact I didn’t know until I almost lit these crescents on fire at a family gathering while baking at 450*. You want them crispy and well bronzed, but not completely charred, so I recommend backing at 425* but keep an eye on them. If they aren’t to your liking after 30 minutes, set to broil for a minute or two and watch carefully. Best served hot from the oven.
2 Delicata winter squash
2 tablespoons olive oil
Dried curry powder
Large flake sea salt (such as Maldon)
- Heat oven to 425 degrees F. Wash squash, cut off ends and cut in half width wise. Slice the 4 sections lengthwise and remove seeds with a spoon; slice into 1/4″ crescents.
- Prepare two large baking sheets by spraying with non-stick spray. Gather Delicatas into one large mound, add olive oil and toss to coat.
- Lay Delicata crescents into a single layer (you’ll need two baking sheets to achieve this) drizzle with a little more olive oil, sprinkle a hearty dash of curry power and cumin seeds over squash.
- Bake for 30 minutes, or until bronzed and crispy. Finish with a pinch of sea salt and serve immediately.