This week you’ll see the first of the delicata squash. It has been a poor season for them so there won't be much, sadly. So many people love this sweet, nutty and tender winter squash which we helped to popularise in the Hobart dining scene (after having eaten it in the US 25 years ago). Cut it up in halves, long wedges or transverse slices and roast with some salt and a little oil. We eat the skins and the seeds. It's easy to burn due to its high sugar content, so take care
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| an example of slightly overcooked delicata. this brownness still tastes good though |
