I sliced them in half, scooped out the seeds and add a small amount of butter to the inside. Salt and pepper then a sprinkle of herbs de provence and they are ready for roasting.
After twenty-five minute they emerged from the oven golden and soft. The first taste reminded me of a cross between spaghetti and acorn squash. It was slightly sweet with a delicious creamy texture.
The remaining squash will no longer be destined for the thanksgiving centerpiece but will grace the thanksgiving table.
Roasted Delicata Squash
4 whole delicata squash
4 tbsp butter
salt and pepper
herbs de Provence
Preheat oven to 400 degrees. Slice squash in half, remove seeds with a spoon. Place squash on baking sheet skin side down. Drop 1/2 tbsp. butter into each squash. Sprinkle with salt, pepper and herbs de Provence. Bake for 25-30 minute until soft.