If you haven’t tried delicata squash, YOU SHOULD. It’s one of my favorite things about Autumn. What I like most about them is that they’re pretty easy to roast. Cut off both ends, scoop out the seeds, slice them up and let the oven do the rest. Maybe I just like that they’re cute and scalloped on the edges. Maybe I just like that you can eat them skin and all. I think that’s it.
A few years ago I fried Brussels Sprouts and man they were good. What made them so dang amazing was the honey lime sriracha sauce on top. I thought it might be a nice thing to add on top of roasted delicata squash so I tried it. Here it is and….
OMG it’s good. How could it not be? The sweetness of the squash! The sweet & sour tang of the sauce! A match made in haven. I brought these to a ladies dinner and I turned a few people on….to delicata squash! They were instant fans and the serving dish was wiped clean. Honestly though, I could totally eat a whole batch myself. I find roasted delicata squash irresistible! There’s just something about they’re texture and sweetness that gets me.