this post was submitted on 22 Mar 2025
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[–] Drusas@fedia.io 4 points 3 days ago (1 children)

I'd also recommend delicata squash. I'm not usually a huge squash fan, but I really like that one. Very cheap and easy to cook, and easy to cut up as well. It seems to be very underappreciated. I always hear people talking about spaghetti, butternut, and acorn squash, and I think I'm the only person I have ever encountered who has mentioned delicata. Give it a go! Roast it up with some olive oil, garlic, salt, pepper. You can even eat the skin.

[–] zipzoopaboop@lemmynsfw.com 2 points 3 days ago (1 children)

Sounds like it will cook the same way as acorn, eat the skin on that too. I'll have to keep an eye out

[–] Drusas@fedia.io 1 points 3 days ago

They're long and yellow with green striations. Tend to be mixed in with the other squash.