Aspen Times Weekly: Gourd & Plenty — An Essential Winter Squash Tip Sheet | AspenTimes.com
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Aspen Times Weekly: Gourd & Plenty — An Essential Winter Squash Tip Sheet

by Amanda Rae

roast it

“The delicata, a lot of people know it, but not a lot of people take it home and cook with it,” says Eagle Springs Organic general manager Patrick Saenz. “When you’re at the store and don’t know what to do with it, you don’t want to spend the money on it.”

Delicata squash have tender, tasty skin after roasting, unlike other winter squash.

Get into this gourd’s groove with a simple recipe from chef Ray Clinton of Eagle Springs Farm Fresh Café in Rifle.

Roasted Delicata Squash with Fresh Rosemary and Garlic

2 delicata squash (about 1 pound each)

2 cloves minced garlic

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon freshly cracked black pepper

2 tablespoons fresh rosemary, finely chopped

•Preheat oven to 350°F.

•Wash squash. Cut in half lengthwise; scoop out seeds. Cut into half-inch slices. Place slices on a sheet pan.

•Drizzle olive oil over squash slices, and top with garlic, salt, pepper, and rosemary. Mix all ingredients, and arrange seasoned squash in a single layer on sheet pan.

•Roast 30 to 40 minutes or until soft and slightly golden. Serve warm.

roast it

“The delicata, a lot of people know it, but not a lot of people take it home and cook with it,” says Eagle Springs Organic general manager Patrick Saenz. “When you’re at the store and don’t know what to do with it, you don’t want to spend the money on it.”

Delicata squash have tender, tasty skin after roasting, unlike other winter squash.

Get into this gourd’s groove with a simple recipe from chef Ray Clinton of Eagle Springs Farm Fresh Café in Rifle.

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Roasted Delicata Squash with Fresh Rosemary and Garlic

2 delicata squash (about 1 pound each)

2 cloves minced garlic

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon freshly cracked black pepper

2 tablespoons fresh rosemary, finely chopped

•Preheat oven to 350°F.

•Wash squash. Cut in half lengthwise; scoop out seeds. Cut into half-inch slices. Place slices on a sheet pan.

•Drizzle olive oil over squash slices, and top with garlic, salt, pepper, and rosemary. Mix all ingredients, and arrange seasoned squash in a single layer on sheet pan.

•Roast 30 to 40 minutes or until soft and slightly golden. Serve warm.


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