Monday, November 22, 2010
Here’s an alternative for the far too cloying candied yams for your Thanksgiving table. To my absolute delight, the tender and delicate Delicata squash seems to be everywhere this year, far more than years past. If you’ve ever wonder what to do with them, try this recipe.
Actually, this is so easy I can hardly call it a recipe. Here’s what I do. Take some beautiful Delicata squash, cut each one straight in half, and scoop out off the fuzzy bits in the middle and discard. Then each half again into two, but this time cut in the diagonal so you get two pieces of squash vaguely resembling little boats. You’re following me?