This time of year, as the light slants and temperatures drop, all I really want for dinner is pasta. It’s the key to a luxuriously easy meal when tossed with the robust vegetables of autumn. As much as I love winter squash, I have often resisted using it, not wanting to deal with removing the tough peel and the messy seeds.
But right now, delicata squash is at its best. The skins are so tender that you can eat the whole thing (after removing the seeds). Delicata is super easy to cook.
It’s smaller in size so one easily feeds two. It’s nicknamed “sweet potato squash” for its lush, velvety texture and the way it caramelizes in a hot pan. Javascript is required for you to be able to read premium content.
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