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.
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.
Sounds like it will cook the same way as acorn, eat the skin on that too. I’ll have to keep an eye out
They’re long and yellow with green striations. Tend to be mixed in with the other squash.