Roasted delicata squash is an alternative for the far too cloying candied yams for your Thanksgiving table. To my absolute delight, the tender and delicate Delicata squash seem to be everywhere this year, far more than years past. If you’ve ever wondered what to do with them, try this recipe.
Actually, this is so easy I can hardly call it a recipe. Here’s what I do. Take some beautiful Delicata squash, cut each one straight in half, scoop out off the fuzzy bits in the middle and discard. Then each half again into two, but this time cut in the diagonal so you get two pieces of squash vaguely resembling little boats. You’re following me?
Then, take some butter that’s been sitting out on the countertop getting nice and soft. Rub a good amount of it all over the middle and cut sides of the Delicata boats. Oh, for four medium-size Delicata squash you’ll need about 3-4 tablespoons of butter. After the butter massage, sprinkle a bit of brown sugar all over the squash pieces, then a generous amount of salt. I said generous, ok?
Roast until tender. You could go low and slow, which I did in this case, and roast at 350F for an hour and a little bit. If your oven is already at 350F baking something else, say a big fat turkey, just put these babies on the lower rack so you can share some oven time. Or if you’re baking these by themselves you could do at 450F and you’ll be done in 30-40 minutes at the most. You’ll know they’re done when the flesh is so tender a knife goes through it like butter and the top is nice and caramelized.
Serve just like that, on a pretty antique glass bowl if you could find one.