[Karen925]

I had the delicata roasted last night. Put leftover brisket in the interior, drizzle of BBQ sauce 30 cal, roasted beet sleces, broccoli steamed with marjoram. Yum. I tell you, I did not miss what the starch the family was eating.

Didn't know about the skin.

[Shannon in ATL]

So how do I roast the Delicata squash? Do I cut it and scoop out the stuff or put it in the oven whole and poke it holes in it? If I do it whole do I eat the seedy inside part or scoop it out when it is done?

[rockinrobin]

Shannon, I've never made it whole, though I may experiment with that. I cut it in 1/2, scoop out the seeds, place in a shallow baking dish with a little water in it. I drizzle the squash with sugar free maple syrup and cinnamon. Cover the dish with aluminum foil and bake in the oven till desired done-ness. I've also chopped up apples, added chopped walnuts, and some raisins and put that in the center.

Karen - your dish definitely falls under the title of this thread - MMMMM.

[rockinrobin]

MMMMM..... made a yummy side dish last night --- sauteed diced onion, carrots, yellow and green squash.. very eye pleasing, I liked the *smallness* of it and darn tasty...

[WaterRat]

Squash of any variety is my favorite veggie! I love delicata the most I think, or maybe it's because I can only get it for a month to 6 weeks here. It should be available this week or next in our grocery. Acorn, which I can get a lot of the time I bake the same way, though roasting works too. Okay I need squash for dinner tonight.....

[Karen925]

Originally Posted by Shannon in ATL

So how do I roast the Delicata squash? Do I cut it and scoop out the stuff or put it in the oven whole and poke it holes in it? If I do it whole do I eat the seedy inside part or scoop it out when it is done?

Cut it in half, scoop out sides, I turned upside down 350 roast. I over did mine and cooked it upright which gave me a tough outer layer. So, I turned it over the second time and checked for doneness. Delish. Thought I might need water but didn't. Would spray with pam next time to make pan easier to clean.

[rockinrobin]

Mmmmm, Mmmmm, Mmmmm good, excellent, delicious, easy..

I made the best veggie stew last week. Gobbled it up quickly and am making another one for tonight.

I sauteed a diced onion, a few stalks of sliced celery, two big huge carrots sliced, red peppers in chunks, a half of a cabbage in chucks and about a half of a container of some grape tomatoes that were kinda going. I browned those and added about 4 green zucchini cut into chunks, about a pound of white mushrooms halved, green beans cut in half. I browned those a bit. Then added a few cloves of garlic, crushed, browned that. Added a can of stewed tomatoes, a can of tomato sauce and some spices. Cooked it for about 10 minutes.

It was sooooo good.

I ate it with a sprinkle of parmesean cheese. The next night, I sauteed some chicken breast and added that to the mix.

I had it around for a few days. Some days it was a snack, other times, it was part (or most) of a meal. I can't tell you how good this was. I was craving something hot. Which I thought was funny in and of itself. I was craving something hot. Not sugar, not a particular food - just hot.

Hit the spot. My husband was swooning. Good stuff.

[Eliana]

Winter squash in all its glorious varieties!

I made a great roasted root veggie dish:
Drizzle a little canola oil over chopped parsnips, rutabaga, carrots, pearl onions, Brussels sprouts and sweet potatoes. Roast about 30-45 minutes depending on your desired texture.