I somehow only just discovered delicata squash a few years ago. It is a delicious ingredient to add to soups, salads and to enjoy on its own (which is probably my favourite way). I once heard a chef say that if a vegetable is new to you, cut it small, roast it with some olive oil, salt and pepper and taste it. I couldn’t agree more, although I often roast vegetables with no oil or seasonings at all. I love tasting their true flavour and then adding other ingredients after if I feel so inclined.
Delicata is one of those vegetables that is perfect all on its own. I love to roast up one or two sliced thinly (you don’t even need to scoop out the seeds!) and serve them with some sort of dip. The best of all? Balsamic vinegar. Crazy delicious and so easy. Literally two ingredients to the perfect snack or appetizer. The squash becomes sweet, roasted, caramelized morsels and are a great nibble to tide you over until supper, to enjoy with friends or as an addition to your next snack spread.
SIMPLE ROAST DELICATA SQUASH WITH BALSAMIC
Makes 2 servings
1 delicata squash, sliced into thin rounds
1/4 cup balsamic vinegar
Preheat oven to 400F.
Place delicata slices in a single layer on a baking sheet.
Roast for 20 minutes or until golden brown and slightly crispy. Serve with balsamic for dipping.