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December 09, 2009


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I love roasted delicata squash. I roast it split in half, with butter then add brush with maple syrup for the last several minutes.
How did the skin turn out in this method? I'd be curious to know as I've always found it a bit tough.

Meg Houston Maker

Hi Ellen, I find the skin isn't tough if the squash is reasonably small. I like the texture it adds, and the fact that it delivers extra fiber and nutrients. My husband, too, declares the skin "delicious!"

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