Last year I discovered a new vegetable, Delicata squash, and fell head over heels in love with it! These squash are delicious and versatile.
The coolest part about the Delicata squash is you can eat the skin. NO NEED TO PEEL IT! My head spun at this, but trust me, it’s amazing. It’s also small enough that it can be a personal vegetable serving. You can prep extra though because it keeps well and holds flavor nicely.
My first experience with the Delicata squash was stuffing it, similar to an acorn squash or zucchini. I tried taco meat, spicy ground sausage and even just meatballs. It was all yummy, but I wanted more. A friend suggested slicing the Delicata like “fries,” spraying it with oil and adding salt. I haven’t turned back since.
It pairs nicely with fish too. I really enjoy a blackened salmon with Delicata and brussel sprouts. In fact Delicata has been on the menu so often this fall, my older son asked if the stores were running out of other types of vegetables!
On the rare occasion that I have leftover slices of Delicata, I use it for breakfast. First I fry up two eggs, over easy, and then take the eggs out of the pan and quickly warm up the leftovers. The sweetness compliments the eggs well, and also adds a serving of vegetables without much hassle.
The Delicata squash is Paleo and WW friendly too, so if you are trying to find new food finds, this works for you too! Just be quick on the uptake, as the season is short. It isn’t too difficult to find, Trader Joes, Whole Foods and most farmers’ markets sell it. This squash is a limited time kind of vegetable, available only in the fall. Luckily they are hearty and can be stored in a cool, dry area for a month or so.