Delicata squash are a family favorite. And this is a quick preparation that you can season however you wish. Last night, I simply sprinkled the cooked delicata with fleur de sel and some fennel pollen.
- delicata squash
- olive oil
- freshly ground pepper
- fleur de sel
- fennel pollen
Preheat griddle over medium heat. Halve the delicata and scoop out the seeds. Destem, then slice into 1/4" to 1/2" wide pieces. Arrange the slices on the griddle. Drizzle with olive oil and sprinkle with pepper.
Cook for 5 minutes on each side or until the squash is softened and beginning to caramelize. Move to a serving plate. Drizzle with more olive oil and sprinkle with fleur de sel and fennel pollen. Serve immediately.
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