The delicata is a small, lovely squash that looks gorgeous and tastes a little bit sweet. One of my favorite features of the delicata is that, unlike most other squash, the skin of the delicata is edible (and delicious)!
The first time I ate this particular dish was while celebrating the wedding of dear friends who live in Santa Cruz. In keeping with an old family custom, and in order to easily identify the affiliation of each guest, the guests of one partner were invited to wear gold while those of the other partner wore cream. I was happy to be wearing a cream-colored knitted dress that had been hanging in my closet for eons, waiting for just the right occasion. All the guests, now intermingled in a breathtaking sea of golds, yellows, creams, beiges and whites, combined to represent their beautiful new family, and it was a glorious sight.
The simple beauty of this recipe continues to reminds me of the love and joy of which we all became a part on that beautiful October day. It meant so much to all of us to see our connection to that couple made visible.
I have not eaten a delicata since without being reminded of that day.
2 delicata squash
1/4 cup hazelnuts, lightly toasted
1/3 cup pomegranate seeds
1/4 cup pecans
2 Tbsp. dried cranberries
2 Tbsp. extra-virgin olive oil
salt & black pepper
- Prepare a cookie sheet with foil, and preheat oven to 350F.
- Slice open the squashes lengthwise, remove seeds, and use a finger to wipe approx. 1 teaspoon of olive oil all over the inner flesh. Place on cookie sheet, and sprinkle lightly 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 among the four squash halves.
- Sprinkle pecans directly onto the squash halves.
- Sprinkle squash with all the remaining olive oil.
- Place squash in oven for approx. 25-30 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 (main) – 4 (side).
This dish makes a magnificent meal, especially with the addition of a simple green leaf lettuce salad dressed with a bit of olive oil and lemon juice.