Sauteed Delicata Squash With Parmesan Recipe

Delicata squash is a smallish, oblong squash with a pretty green-streaked cream rind. In this recipe for sauteed delicata squash, you can eat it rind and all. This type of squash can be found at farmer's markets and specialty produce departments in the late summer and fall. Its flesh is less sweet than acorn or butternut squash but has a similar texture. Normally you don't eat the rind of winter squashes, but when my friend kelley told me she'd prepared delicata thinly sliced and sauted, i was intrigued. And sure enough, when sliced thinly enough and sauted in a little olive oil and butter, the rind takes on a firm but al dente texture while the interior gets creamy. It's a delicious, easy-to-make autumn side dish to serve with roast pork or chicken (recipe to try: chicken breasts with leeks and parmesan cheese). A mandoline slicer is the perfect tool for quickly cutting the squash into thin, uniform slices. Be sure to read our safety tips, below. Cooking equipment needed: chef's knife, mandoline slicer, measuring spoons, large nonstick pan (one to try: bialetti aeternum nonstick cookware), turner spatula, cheese grater, nutmeg grater, cheese grater.