Roasted Delicata Squash with Chèvre & Fresh Sage
We have sung our songs about autumn and sweater season over here in California. Waxing nostalgic for scarves and boots for sure, especially since the weather has popped back up to 80*F. Oh well, I can be patient for nippy weather. Besides, how can I begrudge the sunny weather that brings us such a bounty of eats over here in the California “bread basket?” Seriously, as a foodie, I simply have to be ok with an extended Indian Summer that pushes off the season of frosts.
I seriously love to eat seasonally. There is something so much more magical in the taste of a tomato in summer and a squash in autumn. The flavors are more developed and delicious. I actually get pretty darn excited about squash season. Yes, I totally jump on that bandwagon of pumpkin everything, but the flavors of so many other squash are beaconing to be savoured. In fact, my absolute be-all, end-all favorite squash is one that might not be part of your repertoire. I say this only because no one on staff here at Zest had ever eaten it before. So, if this is new to you, let me introduce you to a sexy little harbinger of autumn: Delicata Squash! Just look at those gorgeous stripes and sleek color combo….these beauties deserve some legit attention!
Roasted Delicata Squash with Chèvre & Sage
I know that a lot of people will fill a jelly roll pan with a bit of water and then flip the squash upside down to almost boil in the oven. Yuck! I really don’t enjoy the flavor and texture that results from this technique. Nope, I like it when the flavor of the squash is intensified with simply roasting it by itself with a little olive oil. It is amazing what a difference it makes. The flavor is deep and the texture has a delightful density that water just simply cannot produce. Well, that was a longwinded way of saying rub all four halves of squash generously with olive oil and season with salt and pepper. Now, flip them upside down on a dry jelly roll pan and roast them in a 375*F oven.
I like to roast at a pretty warm temperature because I want the edges to almost caramelize…it is just so darn delicious! Let them roast for 20 minutes before checking on them. As you can see in the above picture, you are looking for the striped exterior of the squash to have some brown spots, and the edges of the interior to have caramelized deliciously. Yum!!
The last step is to simply fill the squash “boats” with chopped fresh sage and chèvre. The delicate skin of the delicata allows you to eat the whole darn thing. No scooping and scraping necessary. Just fork and knife these beauties until they are all gobbled up!
After making this simple little recipe, our Zest staff not only gobbled them all up…but they all took out their phones and jotted down the name: delicata squash. I am proud that I just made it a Fall fav for them. So cool!!
Happy autumn eats everyone!!!
Simply roast this delicata squash in a little olive oil to intensify the flavor. Serve with some chopped fresh sage and chèvre and eat the whole darn thing (even the skin if you want)!
- 2 delicata squash, halved lengthwise and scraped clean of seeds
- 1 package chèvre
- 1 bunch fresh sage
- 3 tbsp olive oil
- pepper and sea salt to taste
First things first, preheat the oven to 375*F.
Cut the delicata squash in half and scrape them clean of all seeds. Then rub generously with olive oil and season with salt and pepper.
Flip them upside down on a dry jelly roll pan and roast them in a 375*F oven.
Let them roast for about 20 minutes before checking on them. You want the striped interior to have some brown spots, and the edges of the interior to have caramelized deliciously.
The last step is to simply fill the squash "boats" with chopped fresh sage and chèvre. The delicate skin of the delicata allows you to eat the whole darn thing. No scooping and scraping necessary. Just fork and knife these beauties until they are all gobbled up!