Do you know the délicata squash? My sister-in-law introduced me to it, and since then we've been raiding grocery stores when it's squash time!!! If you can't find any, it's our fault 😂
This squash has a creamy-yellow rind with green stripes, an oval and elongated shape, and is generally not very large. Its flesh is tender, a slightly sweet taste (reminiscent of the sweet potato), it owes its name to its delicate skin that is eaten! Oh that we like it, no need to "rusher" to peel it!
I've provided a Greek recipe, but you can have fun and try other versions with your favourite Tasty Bunch seasonings.
1 delicate squash (or 2 or 3 depending on the number of people and the size of the squash, and/or if you like it as much as I do!!!)
1/4 cup (or more) olive oil
1 tsp. to 1 tbsp. Greek seasoning mix
fresh parmesan cheese, grated
Wash squash peel thoroughly. Cut in half lengthwise without peeling. Remove the seeds and filaments from the centre of the squash with a spoon. Cut into slices about 1 cm thick (it is important to cut all slices to the same thickness for even cooking).
In a large bowl, mix the oil and Greek seasoning together and add the squash slices. Mix well to coat the squash with the mixture.
Arrange the pieces in a single layer, without packing them, on a cookie sheet lined with parchment paper.
Sprinkle with grated Parmesan cheese
Bake at 375 for 10 minutes, turn the pieces over and bake for another 10 minutes. Serve!