I’m a card-carrying member of the Delicata Squash Club. When I see mounds of delicata squash at the market, I make a beeline.
This squash takes so well to roasting — the sweet flesh hardly needs any adornment because it has so much flavor. The skin is also edible, so there’s no need to peel. After roasting, you can cut right through the skin with a fork!
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