It's Digestible Gourd Season…
Well here we are, that time of year when the forecast is 100 percent chance of Pumpkin Spice dumping down on… everything, from cereals to shampoos. And… It’s Decorative Gourd Season, Motherfuckers. (<- Most. Brilliant. Writing.)
And I almost bought some of those decorative little gourd babies today at Trader Joe’s, stacked so beautifully in bins, beckoning me to spend 69 cents times a few for a chance to manifest my inner Martha. Then I quickly remembered that I’m not much into squash stacking. Slicing, salting, roasting and eating? Sure. If I don’t need to work too hard. Butternut’s a beast to prepare—but delicata squash: it’s the lazy cook’s dream. You eat the skin. It’s simple to seed. You can slice it with a knife that pretty much hasn’t been sharpened since you had those kids. Like ten years ago.
I grabbed a bunch of delicata squash and roasted them up. Some accompanied me to a friend’s birthday barbecue this afternoon; some stayed to make a special appearance on the spinach salads I eat for lunch. Maybe I’ll start my day with some squash. A big boost of beta carotene for breakfast. You can have your pumpkin spice latte.
Olive oil, salt, and a sorta sharp knife are all you need to make delicata squash taste great. But here’s I did today:
4 delicata squash, sliced
~3 tablespoons extra-virgin olive oil
~2 tablespoons balsamic vinegar
Splash of maple syrup
Cumin, salt, cinnamon (just a tiny bit), to taste
Bake at 425 degrees until just a little caramelized, about 25 minutes.