Fair warning: I will be obsessing about delicata squash this squash season. And rightfully so, because not only is it perfectly sweet and tender, it is also super easy to prepare. Unlike any other types of squash, it is a breeze to slice before cooking, and there’s no need to peel the edible, thin skin. And, as usual, it’s a good idea to make a big batch so you can leverage one cooking sesh into multiple meals.
Give roasted delicata squash a go if you want to add a true taste of fall to your plate. Are you a delicata fan, too? Who’s adding it to their meal prep this weekend?
Looking for a good sheet pan?