Squash success

I was definitely skeptical when I picked this up in my share on Saturday.

I really thought it was a gorde or something that would be better used as decoration than dinner.

But I learned that it's a delicata squash and is described as tasting like corn and sweet potatoes. Considering sweet potatoes have so far been on my list of things I don't eat, I can't really compare the two. But I did actually like the squash and ate all of it on consecutive nights. Maybe this means I'll like sweet potatoes when they come along.

I cut it in half lengthwise and used two different recipes to prepare it, although they were pretty similar. 

Garlic Delicata
    •    3 delicata squash (I used half of one.)
    •    1/4 cup olive oil (I used enough to coat the pan.)
    •    3 cloves garlic, minced (I used about 1 clove or 1/2 tsp.)
    •    1/2 cup chopped fresh parsley (I used about a tablespoon of dried parsley.)

Preheat oven to 375 degrees F. Oil a 9x13 inch 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. (Even with just half of a squash, it still needed 30 minutes.)

For the second half, I kind of combined several things I read and added a substitution of my own.

I seeded the squash, but I didn't peel it. I spread butter over it and added salt and pepper. I had read a recipe that recommended brown sugar, which I was out of, so I sprinkled some cinnamon/sugar on top as well. I cooked it, cut side up, for almost an hour at 450 degrees, until it was soft.

I liked it prepared this way as well, and I don't know if I could choose which one is better. The skin wasn't bad on the second one, but I mostly tore the squash away from the skin.

I have a feeling there is more winter squash in my future, so I'm glad I liked this first one.