Do you know the delicatea squash? My sister-in-law made me discover it, and since then we've been robbing grocery stores when it's time for squash!! If you can't find one, it's our fault 😂
This squash has creamy-yellow bark with green stripes, an elongated oval shape, and usually not very large. Its flesh is tender, a slightly sweet taste (reminiscent of sweet potato), it owes its name to its delicate skin that can be eaten! Oh how we love that, no need for a rusher to peel it!!
I'm offering you a Greek recipe, but you can have fun and try other versions with your favorite Les Savoureux seasonings.
1 delicate squash (or 2 or 3 depending on the number of people and the size of the squash, and/or if you like it as much as I do!!!)
1/4 cup (or more) olive oil
1 C. 1 tsp. tablespoon Greek seasoning mix
fresh parmesan, grated
Wash the squash skins well. Cut in half lengthwise without peeling it. Empty the seeds and filaments that are in the center of the squash, using a spoon. Cut into slices about 1 cm thick (important to cut all the slices the same thickness for even cooking).
In a large bowl, mix the oil and Greek seasoning together, and add the sliced squash. Mix well to coat the squash with this mixture.
Arrange the pieces in a single layer, loosely packed, on a baking sheet lined with parchment paper.
Sprinkle with grated parmesan
Bake at 375 for 10 minutes, turn the pieces over and bake for another 10 minutes. Serve!