Delicata squash? My photo above depicts an unripe squash - wait until the white strips turn almost orange in color. I like it roasted as "croutons" in my salads. Here is what you do: wash, halve and scoop out seeds, chop into inch-size pieces with skin on, toss with a little olive oil, salt and pepper. Roast in your oven at 400 deg F for 20 minutes or until the flesh is tender and slightly crispy in places. The skin is thin enough to eat. The roasted squash is also nice served as a side dish and it is perfect for finger food eaters.
(The photo is from my class and my instructor love it - yeah! I am getting better, aren't you relieved?)
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