Whenever I cook delicata squash, I try to save the seed and toast them. I do this with other winter squash as well–pumpkins, carnival, and butternut. It’s really easy to do and it makes a great, salty snack. You can eat them as is or throw them in a salad. And you can use them … Read more
For the past few weeks, after distribution, I’ve been making variations on tomato soup. I’m calling it “Tomato Soup Tuesdays.” Since it’s been getting darker earlier and a bit cooler outside it’s nice to have a pot of soup simmering on the stovetop. I borrowed the idea of combining coconut milk with puréed tomatoes, onions, … Read more
If you like sweet potato fries you’ll love Roasted Delicata Fries. I like eating it as a side with…anything. The secret about this little winter squash is that you can eat the skin. Try it! Ingredients 1 Delicata Squash Olive Oil Salt & Pepper Preparation 1. Cut Delicata in half, remove seeds (save for toasting), … Read more