Delicata is the delightfully named winter squash known for it's thin, edible skin and small size. It has a mildly nutty taste and pairs well with just about anything. It's texture resembles one of the drier winter squashes like Kabocha or acorn, so I like to make a sauce to go with it and add some extra moisture and flavor.
- 2 delicata squash
- 1 sweet pepper
- 1 medium size tomato
- 3-4 garlic cloves
- 1 tsp salt
- olive oil
1) Preheat oven to 450F. Slice delicata squash lengthwise. Scoop out seeds with a spoon and discard. If you like, you can roast and eat them like pumpkin seeds.
2) Cut squash into 1/2 inch, "C" shaped slices.
3) Arrange squash slices on an oiled cookie sheet. Drizzle more oil over top. Don't skimp on the oil as that will help keep the squash from drying out as it roasts. Turn slices over once or twice until evenly browned, about 30 minutes.
4) Meanwhile, coarsely chop sweet peppers and tomatoes and toss into a blender. Puree along with garlic and salt. You may need to add a splash of water to the blender to get it going smoothly.
5) Put puree in a small pot and bring to boil. Lower heat to medium and simmer until it's reduced to the the consistency of a thin tomato sauce, about 20 minutes.
6) Place fully roasted squash slices in a wide, shallow serving bowl and pour finished red sauce over top. Serve immediately.