With Halloween, the blogosphere has been full of delicious pumpkin recipes. On a similar theme, I chose to use delicata squash for this week’s recipe since we had a nice one on hand. Delicata squash is a little easier to prepare than pumpkin or butternut squash. The flesh is softer and it does not take as long to cook. Also, you can eat the skin so there’s no need to peel it.
|This recipe is Henry-approved.|
1 large delicata squash
1 Tablespoon olive oil
½ teaspoon curry powder
½ teaspoon sweet paprika
¼ teaspoon black pepper
|A delicata squash sliced in half.|
Preheat oven to 400 degrees.
Rinse the delicata squash. Cut squash in half cross-wise and then in half length-wise. Use a spoon to scoop out the seeds and pulp. Slice squash into half moon shapes about ¼ inch thick.
Pour olive oil into a 9x13 baking dish, coating the bottom. Place squash in the baking dish. Sprinkle spices over the squash. Use your hands to coat the squash with the oil and spices. Then spread the squash out into a single layer in the pan.
|Squash slices ready for the oven.|
Bake for 15 minutes. Flip the squash slices over. Bake for an additional 10-15 minutes until golden brown and tender. The squash tastes best when it has just started to carmelize.
|Roasted delicata squash served with baked turkey fingers, pan-fried Brussels sprouts and cinnamon apples.|
How your kids can help
- 1-year old: Sprinkling the spices on the squash.
- 2-year old: Arranging the squash in a single layer in the baking dish.
- 3-year old: Using their hands to coat the squash with the oil and spices.
- 4-year old: Using a spoon to scoop out the squash seeds and pulp.
- 5-year old: Using a pancake turner to flip over the squash halfway through cooking.