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Every so often, Trader Joe's Fearless Flyer shows up in our mailbox. It's a newspaper style booklet hilariously reviewing the products of the season, what new just came in, etc. It is so fun to read that I pretty much read it cover to cover regardless of whether I would really eat/drink that particular item. It's that funny! Those guys have really fun jobs!
One of the items this time was about Delicata squash, so I added it to the cart along with my grass fed ground beef, bison pattys, romaine lettuce, cucumbers and such. Hadn't tried Delicata, so I got three -- one to cook tonight and a couple to experiment with later in a different recipe.
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The writeup said that the skin was thin and edible. Unlike butternut and acorn squashes where you need a hacksaw to cut them in half. I halved this one lengthwise with my large chef's knife and then cut each half into 1/4" slices. We quilters know our 1/4", don't we?
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After I sliced them all up, I added some olive oil and a few grinds of Trader Joe's Everyday Seasoning, a blend of salt, pepper, garlic and spices that seems to make its way into a lot of the dishes in my kitchen. Tossed it all together and dumped it onto a large cookie sheet, separating the slices and spreading them out a little bit.
Then the squash baked at 450 degrees for about 18 minutes; I tossed it about halfway through to redistribute the olive oil.
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Aidelle's Chicken and Apple Sausages from Costco were on the second cookie sheet. The squash was already in the oven when I opened the package of sausages, so they probably baked for about 12 minutes and I turned the contents of both sheets at the same time.
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The squash came out yummy and golden brown, with a milder taste than either acorn or butternut and, yes, the skin is edible. I will definitely make this again! And Dan was just poking around in the leftovers and informed me that it tastes good cold; that means I can keep cooked delicata on hand for my post-workout carbs. Wonder how long the season is for these -- does anybody know?
I found a recipe for delicata squash soup on one of my favorite paleo food blogs, A Girl Worth Saving -- Paleo cooking from the heart with Kelly Bejelly. This is one of the blogs that I get on the Bloglovin feed, which is the most efficient way to follow all of the blogs that you want to, including this one, without having your inbox clogged up! I get one e-mail a day, with the latest posts from all of the blogs I follow -- love this!
Non-teaching weekends are made for cooking -- tomorrow I'll make the soup!
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Location:Palmdale CA