We have been roasting a lot of delicata squash this past month, sliced open, seeds scooped away, and sprinkled with olive oil, salt and cinnamon. I can eat delicatas for breakfast, lunch, and dinner, and still never tire of them. I love the delicate flavor, the gentle skin that doesn’t need to be cut away, and the sweetness of the orange flesh. This way of preparing delicata squash is about as simple as it gets, and somewhat of a contrast to my first introduction to delicatas.

The first time I ate a delicata was five years ago, in Santa Cruz, at the wedding of an old friend to a new one.

In keeping with an old family custom, and so as to easily identify the affiliation of each guest, one side was instructed to wear clothes of gold while the other wore clothes of white. Guests sat apart during the ceremony, but then we mingled to create a sea of golds, yellows, creams, beiges and whites, all swirling together in the joining of a new and beautiful family. It was a sight I hope never to forget.

This particular recipe was served to us that weekend, and its elegant purity continues to remind me of the love and joy surrounding us on that beautiful October day.

2 delicata squash
1/4 cup hazelnuts, lightly roasted
1/3 cup pomegranate seeds
1/4 cup pecans
2 Tbsp. dried cranberries
2 Tbsp. extra-virgin olive oil
salt & pepper

1. Prepare a cookie sheet with foil, and preheat oven to 350F.
2. Slice open the squashes lengthwise, remove seeds, and wipe the inside flesh with olive oil from your finger. This will take maybe 1 tsp. of the entire amount. Place on cookie sheet, and sprinkle with salt & pepper.
3. Rub the hazelnuts between your fingers (or shake in a small paper bag) until most of the skins are removed. Chop hazelnuts coarsely with a sharp knife, and distribute evenly on the squash halves.
4. Sprinkle pecans directly onto the squash halves. Sprinkle with remaining olive oil.
5. Place in oven for approx. 25-35 min until flesh yields easily to a fork. Remove and allow to cool for a few minutes. Sprinkle with pomegranate seeds and dried cranberries. Serves 2.

This dish makes a magnificent meal all by itself, but that is particularly true with the addition of a simple green leaf lettuce salad dressed with just olive oil and lemon juice. Delicata is a small, lovely squash that looks gorgeous and tastes the same. It’s a little bit sweet, and a little bit not. Plus, remember that you can eat the skin of the delicata — so enjoy!