Delicata
October 21, 2007
Delicata squash is an unsung hero. People think that all winter squashes are the same: stringy, messy, hard to peel. I had no idea what to do with delicata when I first saw it, but it’s easy: cut off the ends, cut in half long ways, scoop out the seeds, cut half moons with the skin on, fry in olive oil and dip in some yogurt sauce. . . sweet goodness.
Advertisement
No comments yet
