Delicata Squash

 I read about delicata squash and wanted to give it a try since you don't have to peel it.  Sounded easy!  It was.  It's a very mild flavor and I've made it a couple times already.    Below are a couple of ideas on seasoning.

(Shout out to another kind of squash I tried recently that is harder to find unless you are at a farm -- honeynut squash.  It's smaller and darker than the butternut and I prefer it over butternut.  If you find it--buy it!  Cut it in half, scrape the seeds and plop some butter in the cavity with some brown sugar.  Bake.)

Delicata Squash

Cut the squash in half the long way and scrape out the seeds.  Cut in half moons less than an inch thick.  Toss in olive oil and seasoning.

Seasoning 1
Salt, pepper, and 1 tsp. curry powder.  

Seasoning 2

1/4 t. each: paprika, cinnamon, garlic powder, cayenne pepper, salt

Roast at 425 degrees on parchment paper, about 25 minutes.

Optional dipping sauce:

1/2 c. plain Greek yogurt

2 t. lemon juice

1/4 t. salt

Garnish with olive oil and toasted sesame seeds

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c = cup

t = teaspoon