Did you know you can eat the skin of delicata squash? And if you did, know have you actually tried it? I fell into the category of knowing I could eat it since discovering this amazing squash years ago, but being too afraid to actually try it. I was always worried about it being tough. Silly I know. Thankfully I’ve graduated and am now chomping away on some delicata skin.
A few weeks ago while eating out at a restaurant we ordered two sides of roasted delicata squash with brown butter for the table. Of course they came with the skin on and I couldn’t stop eating it. Oh so good! Delicata is my favorite kind of squash and I consume plenty of it every fall/winter season. But, I always peeled it uncooked or scraped the flesh out of the skin once cooked. Seriously how foolish can I get!?!
Immediately after enjoying the restaurant roasted delicata squash I decided it was time to try cooking it in my kitchen with the skin on. And here you have it. A simple roasted delicata squash served with chèvre and pomegranate seeds. So easy to prep! I’m totally hooked and foresee lots of roasted delicata happening this season!