Roasted Delicata Squash

I know what your thinking, what in the world is a delicata squash? I was wondering the same thing until I spotted them in the market last Sunday. They were small, cute and had a beautiful outer skin. I had to try them. If we didn't like them we could always use them as part of a thanksgiving centerpiece I rationalized to myself.

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

serves 4

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.