Delicata Squash

You can use any green here, but Carmen likes it best with massaged kale!  Enjoy :)

Delicata squash, seeds removed and chopped (with skin on)
1 bunch kale, rinsed, midribs removed, and torn into bite size pieces
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste
parsley, minced

Toss squash with a little oil and roast in oven until soft at 400* for about 20-30 min.  Meanwhile, whisk together & pour dressing over kale and massage for 5+ minutes to mix and soften.  Cool squash and add to kale.  Toss to mix and serve cold.  PS: Yes, you can eat the skins, says Carmen.  J

There are two ways to deal with cooking your Delicata squash in this recipe.  Choose whichever one is easier for you.  I often roast a whole oven full of squash, scoop it out and then store it in the fridge for use in recipes just like this one. 

2 Delicata winter squash
2 tbls butter
1 cup onion or 1/2 cup shallot, chopped
1 tbls curry powder
1 14oz can of coconut milk
2 cups chicken stock (or water)
Salt to taste

Delicata cooking option #1:  Preheat oven to 400 F. Cut the squash in half lengthwise and scoop out the seeds. Place them face down in a baking dish and pour ¼” of water in around them. Bake for 30-45 minutes until a fork easily pierces the skin and flesh of the squash. Remove from the oven and let cool.

Meanwhile, heat the butter in a 4 quart pot and sauté the onion, stirring frequently. When the onion is soft, add the curry powder and stir for 30 seconds. Add the coconut milk and chicken stock and bring to a boil. Reduce heat to a simmer. Scoop the flesh out of the cooked Delicata skins and add it to the soup. Stir or blend it in, salt to taste and serve.

Delicata cooking option #2:  Peel the raw squash and remove the seeds.  Chop the flesh up into chunks.  If you choose this method, add your delicata with the coconut milk and chicken stock.  Simmer until tender then blend.

• Cooking oil
• 1 delicata squash, halved, seeded, sliced into ¼” slices
• 2 bell peppers, diced (any color)
• ½ cup onion, diced
• Chili flakes to taste
• ½ TSP ground cumin, or to taste
• Salt and pepper, to taste
• 2 cups spinach, chopped
• 2-3 eggs

Heat oil in large oven- safe skillet. Add squash, cover, and cook for 8 min, stirring. Remove cover, add peppers and onions. Sauté, stirring, 4 min. Add spices, salt and pepper. Stir in spinach to wilt. Make wells in veg mixture and crack an egg into each. Bake for 8-10 min at 375 until eggs are set.
 

• Cooking oil
• 1 pound leeks, cleaned and sliced
• 1-2 cloves garlic, minced
• ¼ cup cilantro, chopped
• 1 cup lentils
• 2 cups water/broth (more if needed)
• 1-2 Delicata squash, seeded, (optionally peeled), and cut into ¾” pieces
• 1 ½ cups mushrooms, chopped
• 1 TBLS soy sauce (or more to taste)
• Salt to taste

Heat oil in pot. Add leeks, garlic. Sauté 5 min. Add cilantro, lentils, liquid, and soy sauce. Bring to boil, simmer until desired al dente. Add squash and mushrooms and simmer until tender. Salt to taste and serve hot.  

I made this using red lentils and it needed quite a bit more liquid, just FYI.

• 2 Delicatas, cubed into 1” squares
• Olive oil
• Italian herbs (oregano, basil, etc.)
• Salt and pepper
• 1 pound Italian sausage, hot or mild
• 1 leek, cleaned and sliced thinly
• 1 green bell pepper, sliced (optional)
• 2 cups grated Mozzarella cheese

Toss squash with olive oil, spices, salt and pepper. Roast at 400 on baking sheet until softened, al dente. Brown sausage. Remove and sauté leek and pepper until tender. Combine with roasted squash and top with cheese. Bake uncovered for 20 minutes until melted.

Availability: September-December (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.

How to eat: Basic winter squash preparation includes roasting. Heat oven to 350 degrees, cut squash in half, scoop out seeds and place face down on baking sheet or dish. Add ½ inch of water to the pan and roast for 45 minutes or until a fork pierces easily through the skin. We enjoy using winter squash in soups and as a side dish.

Gene's Mom made this for Thanksgiving and it was an immediate hit!  A recipe I love and is a great way to bring out the sweetness of the squash.  We all couldn't believe there wasn't any sugar!

3 delicata squash, cut in half and seeds removed
1/2 cup cream or milk
4 tbsp butter
1 egg (optional)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pecans*, chopped
salt to taste

* This recipe is especially delicious with "crispy pecans", which means soaking pecans in a light salt and water brine over night, and then spreading them out on a cookie sheet and baking them at 150 degree for 8 - 12 hours. But simply using raw pecans is very tasty as well.

Cut three delicata squash lengthwise, and place sliced edge down in a pyrex baking dish with about 1/2 inch of water in the dish.  Bake in oven at 350 degrees for 35 - 45 minutes until flesh is soft.

Let squash cool for 20 minutes, and then scoop out flesh and place in cuisenart with cream or whole milk, butter, egg (optional), salt, cinnamon and nutmeg.  Whip ingredients until they're creamy, adding more cream or milk as needed to get the consistency you like.

Spoon squash mixture into a baking dish, sprinkle pecans over the top and bake in oven for 30 minutes or so.

• 1 bag baby kale, thinly sliced (or 1 bunch of kale, midribs removed)
• 2 delicata squash, halved, seeded, & sliced crosswise into ½” pieces
• Salt and pepper to taste
• Drizzle of olive oil
• ½ cup nuts or seeds of choice, toasted and chopped

Put squash slices on baking sheet, drizzle with olive oil to coat, add salt and pepper and roast at 400 until tender, turning over halfway through, about 20+ minutes. Toss together with kale, nuts and the following dressing blended together. Serve at room temperature.

DRESSING:

• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup blueberries (thawed or fresh)
• 1 TBLS honey
• salt and pepper to taste
   

2 Delicata squash, halved, seeds removed, sliced into ½” slices crosswise
1 cup red onions, sliced thinly
2-4 garlic cloves, peeled, and smashed
Olive oil and maple syrup to taste
salt, thyme, and red pepper flakes to taste

Combine all ingredients in a bowl and toss to mix together thoroughly.  Spread out in one layer on baking sheet(s).  Roast in oven at 425* until tender and browning, tossing occasionally to prevent sticking, about 30-45 minutes.

1 Delicata Squash
butter
maple syrup (optional)

Preheat oven to 400 degrees.  Cut squash in half and scoop out the seeds.  Place squash face down in baking dish.  Add 1/2 inch water to dish and place in oven.  Bake 30-45 minutes or until a fork easily pierces the skin.  Remove from oven, put butter and optional maple syrup into cavity and serve.  This is a delicious and simple side dish for the fall and winter months.

• 1 large delicata squash, halved, seeded, and sliced into 3/8” half moons
• ½ cup onion, coarsely chopped
• Olive oil for drizzling
• 1 bunch kale, midribs removed, and shredded
• 1 apple, chopped
• Salt and pepper, to taste

Lay delicata and onions on baking sheet in single layer, drizzle over olive oil, and roast at 425 until tender. Toss with kale and apple. Pour on the below dressing, add salt and pepper, and serve warm.

• 2 TBLS olive oil
• 1 TBLS apple cider vinegar
• ¼ tsp Dijon mustard
• Maple syrup to taste

• 1-2 Delicata squash, halved, seeds removed
• 1 med-lg red onion, sliced
• 2 large apples, peeled, cored, chopped
• 3-4 TBLS olive oil or butter or bacon fat
• Salt and pepper to taste
• Cheese of choice: goat cheese, feta, etc.

Preheat oven to 400. Put squash face down on baking sheet and roast until tender, about 30-40 min. Meanwhile, sauté in oil/butter/bacon fat until tender the onions and apples, stirring to prevent sticking. Add salt and pepper to taste. Remove squash from oven, stuff with apple mixture, top with cheese, and bake another 5 min. to warm through. 

8-12 oz macaroni, cooked until al dente, drained
2-3 Delicata squash, halved, seeded, roasted, & mashed
2 onions, thinly sliced
6 TBLS butter
2 TBLS flour
2 cups milk
2 cups cheddar cheese, grated
breadcrumbs and additional cheese to top (optional)

In large skillet, sauté onions in 2 TBLS butter until golden brown, stirring to prevent sticking.  Remove.  Melt 4 TBLS butter, add flour, and stir into paste.  Add milk and whisk 2 min.  Add salt and pepper.  Add squash and cheese and mix until combined into a sauce.  Stir in macaroni.  Top with optional breadcrumbs/cheese.  Bake at 400 to warm through, 20 min.