This season, I was introduced to a new squash, new to me anyway, Delicata!
Pictured to the right and also pictured in the middle of the baking squash dish.
This is one of the only winter squashes I know of that you can eat the outer skin.
A few weeks ago I baked one of these marvels. It bakes up to a golden orange. The flavor is great the first day, but don't eat too much. Slice your squash into wedges and put squash in refrigerator. Wait until the next day...and then eat it cold.
It tastes like Pumpkin pie wedges! But here is the kicker- no sugars, no spices, no dairy, grains, no anything but a splash of oil and Delicata - Simply Amazing.
I do realize Cold Squash doesn't actually sound that great. But you'll see, it is! My grandpa Ella made all her "pumpkin" pies from squash. She mainly used Hubbard squashes. The natural sweetness and incredible flavors of these squashes minimizes the need to add anything!
Mock Pie Wedges
1 Delicata Squash ( more if you want)
Wash skin, cut down the middle, remove seeds
Bake flesh side up
Coat with a splash of olive oil or coconut oil- just to keep it from burning
Bake on 400 degrees for about 45 minutes +or- until it turns a deep golden brown
You should be able to smell the aromas of this sweet squash
When cool, slice into wedges and refrigerate until next day
Next day: Eat wedges
Here's to the sweetness of squash season. May simple pleasures be part of your day.