I love this one. At church this weekend we had a leaf raking service, and while some of the congregation was off helping to rake leaves, some were back in the kitchen preparing food for their return. I decided to try this recipe of Delicata Squash with Streusel, which came from a list compiled by one of Westford’s wonder women, Patti Mason. The list was given as a handout at the Community Garden Open House. The recipe is simple and delicious. I tripled this recipe as I wanted to make a potluck amount.
1 delicata squash
1/2 cup brown sugar
1/2 cup sliced almonds
2 tablespoons butter, softened
2 tablespoons flour
Halve the squash and slice it into 1/2 inch thick wedges.
Mix 1/2 cup each brown sugar and sliced almonds with 2 tablespoons each softened butter and flour. Sprinkle over the squash. Roast at 400 degrees Fahrenheit for 30 minutes or until tender.
You can try this with other squashes as well. It’s quite good!
The funny thing is, Patti Mason went to the potluck dinner and wrote me a note afterwards asking if I had the recipe. We both laughed that I actually got the recipe from her! With so many yummy dishes to cook, it can be hard to keep track. We hope you enjoy this one!