Make this with either delicata or butternut squash. If you’re using the delicata, no need to peel.
Soy Braised Delicata Squash
delicata squash
Sweet-and-Spicy Roasted Tofu and Squash
Did you see this recipe pushed out by the New York Times today? Do you, like me, still have some delicata squash waiting to be used? You could do this butternut, but you’d have to peel it first.
Parmesan-Crusted Delicata Squash
This recipes comes from the Washington Post.
Stuffed Delicata Squash
I’m particularly fond of stuffing delicata squash and have adapted from a recipe in from a Freedom Farmers Market email newsletter. No idea who to credit for the recipe. Try these with your mustard greens or with something milder you pick up at a local farmers market.
Brown Rice with Delicata Squash
One of the great things about delicata squash is that you can cube it up with no peeling. This recipe is adapted from one in “The Sugar Solution Cookbook.” I happen to be a big fan of the combination of rice and lentils. Perhaps you are, too.
Delicata Squash Soup
Laurie and Will Moore are some of my favorite farmers. They started the Freedom Farmers Market along with Charlotte and Wes and are just lovely, lovely people.
They published this recipe in their weekly e-newsletter today and I am sharing with you exactly as they wrote it: (And a note – if the delicata peel is a little rougher than you think you want to eat, just use a peeler to remove that part of the peel. The rest will be tender and delicious.)
Sweet-and-Spicy Roasted Tofu and Squash
Can’t believe it’s delicata squash season already. Enjoy them during their brief time with us. This recipe came originally from the New York Times.
Roasted Delicata Squash and Onions
Source: www.eatingwell.com
Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
This recipe is from chef-owner Mateo Granados or Mateo’s Cocina Latina in Healdsburg, California. It was published in Sunset magazine last year.
Delicata Squash – Easiest Preparation
We were told they were coming, and here they are – delicata squash. Always the first “hard”-shelled squash of the season. Easiest preparation is to wash, cut in half, scoop out the seeds and then bake, cut side down at 350 degrees until tender. Turn them right side up, season with olive oil/herbs/salt/pepper or butter/honey/brown Read More…