I was introduced to delicata squash some years ago while celebrating the wedding of friends in Santa Cruz. 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, unlike most other squashes, you can eat the skin of the delicata!
This was a wedding to remember. In keeping with an old family custom, and so that we could easily identify the affiliation of each of the guests, those invited by one partner were instructed to wear gold while those invited by the other were instructed to wear white. We were members of team white, and I was thrilled to have an opportunity to wear a knitted cream dress that had been hanging in my closet for a long time. Once we arrived at the outdoor venue, we all joined together in a sea of yellow, gold, beige, cream, and white to form a new, beautiful, extended family. It was very moving, and most memorable. The simple beauty of this recipe will always remind me of the love and joy we helped to create 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
- Preheat oven to 350F, and line a cookie sheet with foil.
- Slice open the squashes lengthwise, remove seeds, and use your finger to wipe the inside flesh with approximately 1 tsp. olive oil. Place the squashes on the cookie sheet, and sprinkle with salt and pepper.
- 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.
- Sprinkle the pecans directly onto the squash halves. Sprinkle with remaining olive oil.
- Place in oven for 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.
This dish makes a magnificent meal all by itself, but even more so with the addition of a simple green leaf lettuce salad, dressed with just olive oil and lemon juice.
Serves 2.