Heavenly Baked Delicata Squash
Without a doubt, Delicata is my favorite squash. Its vibrant orange flesh, wonderfully sweet taste, melt-away texture, and small size (for easy slicing and fast baking) make it just about perfect in my book. Here, a touch of coconut oil lends a buttery flavor and enchanting scent, while a dash of seasoning draws out the flavors. This is truly simplicity at its best.
INGREDIENTS
4 Delecata squash (preferably organic – as then you can eat the skin in addition to the flesh)
2 Tbsp + 1 Tbsp (divided) virgin coconut oil*
1 Tbsp dried oregano
1/2 tsp sea salt. or to taste
fresh cracked pepper to taste
1/2 cup water
DIRECTIONS
Preheat the oven 400º
Cut off the ends of the squash and slice in half, lenthwise. Remove all seeds with a spoon, discard, and face all squash inside up. Rub 2 TBS coconut oil equally on inside of squash, sprinkle evenly with orgeano, sea salt, and pepper. Place squash face down on large baking tray, and pour 1/2 cup water in bottom of tray. Loosley cover the tray with aluminum foil or another tray, and bake for 45 minutes or until squash is very tender when prodded with a fork.
To serve, place squash face-up on serving plate, and drizzle with remaining tablespoon of coconut oil.
*note: coconut oil is solid at room temperature, but melts quickly. It does not matter whether the oil is solid or liquid in this recipe, though it may be easier to distribute when softened or melted.
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