Delicata squash is still far from a household name, but it’s become our hands-down favorite for the fall and winter months. It cooks quickly with no need for peeling, and has a sweet, buttery taste that’s similar to a sweet potato. We love cutting it thin into “fries” and serving it with a homemade buffalo sauce. We’ve become pretty passionate about this little squash, so much so that I can’t help buying it at the farmer’s market for friends just so they can have a taste. Because really, I believe this humble squash might be one of the keys to getting people hooked on whole foods.
I dream of the day when the menus of everyday restaurant have things like buffalo squash fries – when things like kale and quinoa are known by people other than foodies or hippies. When kids love Brussels sprouts and squash and mushrooms and spinach because they taste good. When our country craves whole foods because they’re delicious, rich in nutrients, and make you feel like a million bucks.
This preparation is so simple and delicious that we hope it might be a gateway for those skeptics who aren’t quite sure about the whole “eating vegetables” thing. And for those of you who don’t need convincing, it might become a staple (we’ve made the recipe many times since the first try).
It’s Thanksgiving week here in the US, and we’ll be taking the rest of the week to spend time with family and friends. Don’t miss our Thanksgiving 2013 page with lots of recipe inspirations for last minute planning! We are thankful for so many things this year, including family, friends, health, jobs, community, our amazing readers and creative community of bloggers. Have a happy, safe and restful holiday!Print
- 4 delicata squash
- Olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 cloves garlic
- ¼ cup hot sauce
- Preheat the oven to 450°F.
- Wash the squash, cut it in half lengthwise, and scoop out the seeds. Cut each half into 1/2-inch slices.
- Place the slices in a bowl and drizzle with olive oil. Add about 1/2 teaspoon kosher salt and plenty of fresh ground pepper. Stir to combine.
- Line a baking sheet with parchment paper and place the squash on the sheet in a single layer. Roast for about 20 to 25 minutes until tender and slightly browned.
- While the squash roasts, make the buffalo sauce: Melt 2 tablespoons unsalted butter. Mince 2 cloves garlic. Stir together butter and garlic with ¼ cup hot sauce.
- Serve squash warm from the oven with buffalo sauce.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.