Roasted Delicata Squash with Garlic

It's not often that I don't wish for a cool breeze on my face. January is not one of those times. I live in a tremendously cool, older neighborhood, with many of the houses approaching a century in age. The house that contains my apartment is not quite that old - it was probably built in the late 1950s. It's definitely had its updates over the years, including the new front door my landlord installed several years ago, complete with a new screen door to go on the outside. I like that my new door was no longer a hollow-core door, and had a nice deadbolt on it for my use. This door business was all going well until the screen door went kaput. So it got taken off the hinges.

That leaves my front door that isn't hung quite right. There are cracks of chilly light around the edges, and I can see my natural gas dollars seeping out the edges into the cold outside. So, with a rolled up blanket in front of the door, packed as tightly as possible, it's called for some warming and flavorful squash. A bowl of this, plus a pair of fuzzy socks, is really helping me stay warm. How are you staying warm right now?

Last Year: Coconut Kumquat Tea Cake
Two Years Ago: Review of Lloyd's BBQ

Roasted Delicata Squash with Garlic
adapted from this recipe
[Printer Friendly]

1 delicata squash
2 tablespoons olive oil
1 clove garlic, minced
3 tablespoons chopped fresh parsley

Preheat oven to 375 degrees. Oil a small baking dish.

Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.

Bake in preheated oven for 30 minutes, or until tender.