Simple, healthy and tasty - pumpkin is baked with olive oil, fresh parsley and garlic. If you don't want to peel them first, simply slice in half lengthwise and scoop out the seeds. You can serve this hot from the oven or at room temperature.
To make a meal out of this dish, top with pinenuts and crumbled feta during the last 5 minutes of baking, and serve with a green salad of rocket, spinach and watercress.
Delicata squash is so beautiful with its variegated colors that I thought it a shame to peel and slice it as the recipe directs. So I cut it in half lengthwise, then baked it cut side down in a little water in a shallow roasting pan - 375 degrees, about 25 minutes. I then drained the water and returned the squash to the pan, cut side up. I filled the cavity with melted butter I had infused with fresh, minced garlic, and freshly ground pepper, then gave it a sprinkle of paprika for color. I returned it to the oven for another 5 mintues, then sprinkled it with the fresh parsley. I served each plate with an unpeeled half and it was SO pretty! I love squash, both summer and winter varieties, but had never had delicata. Hubs, on the other hand, doesn't really care for it - until now. We found this to be similar to butternut or acorn squash, but drier, not as sweet and with somewhat nutty undertones. We both loved it and, to my surprise, hubs said he wants to go back to buy three more! - 18 Oct 2009 (Review from Allrecipes USA and Canada)
This was very nice, i used butternut squash instead of delicata, and added 1/2 tsp of dried rosemary and the same of paprika. Lovely! - 26 Jan 2011 (Review from Allrecipes USA and Canada)
Deilcata squash is about 8" long with a pretty consistent ~3-4" diameter. It is shades of white, yellow, and orange. It has grooves running down it (like a pumpkin), and there is typically green in the grooves. I got mine at a farmers market, but have also seen it at the grocery store. I DID use delicata squash for this recipe, and I found it to be very bland and boring. It tasted like squash, oil, parsley, and garlic -- which makes sense. But it wasn't in a great, "Oh, that's really simple but really good!" sort of a way. Will not make again. - 21 Nov 2007 (Review from Allrecipes USA and Canada)