" Fall" in love with Delecti, Spaghetti, and Acorn Squash
Easy and sweet delecti squash
- 1 delecti squash, washed and deseeded
- 2 teaspoons olive oil
- 2 teaspoons thyme, dried or fresh
- Turn oven on to 375 degrees. Wash the outside of the squash. Cut off both ends and slice down the center, the long way.
- De-seed with a grapefruit spoon. Lay in a baking tray lined with aluminim foil.
- Take a pastry brush and paint the interior of the squash with olive oil, sprinkle with thyme and pepper. Place in the pre-heated oven and bake for 25-30 minutes.
Everytime I tell my friends I am writing a blog on squash, I get the same response, I don't like squash". My response is, " you just haven't had it prepared correctly". My mission in this blog is to get you thinking in another direction with squash. In the fall season you will find them everywhere. Although I haven't included the pumpkin in this recipe, that's a squash too. I love to scoop out the seeds, bake them, and then turn the beautiful orange flesh into pumpkin soup--- but that's another blog! In this blog, you will find pictures of 3 different squash varieties. I am focusing today on the delecti. This squash is super sweet and very easy to prepare. I urge you to check back and view my other blogs with full recipes on how to prepare the others coming soon, along with my famous stuffed acorn squash.
When looking for squash you want to test for firmness. It should feel hard to the touch. You want the skin to be free of too many blemishes. You can store them in a dark ,dry, cool place for months. I love that because no matter what, I have a vegetable on demand that that I can prepare fresh. The delecti are the sweetest and creamiest of the line-up. This would be the first one I would introduce the picky husband and children too. It wins them over everytime! They are in the grocery in early fall, but not for long, so grab a few while you can.