When I look in the squash stall at the market and eye delicata squash I get excited. Here’s a seasonal vegetable that has so many delicious elements to it. I love its colorful exterior, with green and yellow stripes; its rich, creamy, almost buttery interior; and being able to eat the delicate, edible skin.
The prep for this dish takes a bit of time with slicing it into eighths and removing the seeds. But you don’t have to peel it. Make sure you use a heavy knife to easily cut through the squash.
