Delicata Squash

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fall

Of all the winter squash, delicata has the shortest shelf life. It’s so thin skinned and the flesh is also pretty thin, so it just doesn’t have the keeping qualities of a thick skinned butternut. That said, a few have been known to last up to two months at my house … but you can’t count on that. They will start to develop small mold spots and soon the squash is ruined. Rinse them off to remove the farm dirt and let them dry, then store in a cool, dry place. It doesn’t have to be dark. As a matter of fact, I like leaving them out on the counter in a wire rack so I can see them daily and give them a little visual inspection to be sure nothing’s starting to spoil.

(2022) Roasted Squash with Tahini and Herb Salad

Also in our box were three delicata squash and I’ve got a great recipe, appended below, for this lovely squash that doesn’t need peeling before you enjoy it – Roasted Delicata Squash with Tahini and Herb Salad from Martha Stewart Living about 5 years ago. Try the poblano pepper in this instead of the serrano. Won’t be as hot, but definitely flavorful.

(2020) Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

You’ve probably got your Thanksgiving menu planned, but if not, here’s a recipe I saw in Epicurious today. I have two delicata still sitting, so I’m making this for Thanksgiving here (definitely cutting this recipe way, way down for our downsized dinner). The tart of the cranberries with the bite of red wine vinegar and the sweetness of sugar – this sounds like a dish that’s right up my alley. If there’s no delicata squash left at your house, butternut would work great.

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.

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.)

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…

Miso Harissa Delicata Squash

With the nice cool weather we are having this week it just makes sense to open up your box and find two of my all-time Riverview fall favorites inside – Delicata Squash and Apples!

This little squash gave me all kinds of trouble trying to figure out what to do with it the first year I was a subscriber, but since then I can’t wait to see it every year. Contrary to its name – the delicata squash is not so delicate and can keep for several months. I’ve actually had some that kept for over 2 months on the counter. It is fantastic baked or steamed and served as a side dish with butter and herbs.

To bake: halve the squash lengthwise on the oblong side. Place the squash cut side down or up (depending if you want to put a little butter in the well), cover and bake for about 30 minutes at 375 degrees. Brush with a little butter or evoo some salt and your favorite herbs.

To microwave: halve the squash, place in a dish and cover loosely with plastic wrap. Microwave for about 10 minutes. If you put a little liquid in the dish with the squash it will stay nice and moist.

One of my favorite websites to find delicious recipes for our CSA boxes is Heidi Swanson’s www.101cookbooks.com – she is a fantastic vegetarian cook and her recipes are always delicious. Sometimes they may sound a little out there – like combining Miso and Harissa – but trust her, they work! For the Curried Apple Couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.

From www.101cookbooks.com

Serves 2 to 4.

Prep time: 10 min – Cook time: 30 min

Fall Squash and Pepper Soup

And fall boxes always include a variety of winter squash. Use your butternut or delicatas in this recipe adapted from a recipe by Steven Satterfield of Miller Union as demonstrated at the Peachtree Road Farmers Market. You can use all the different peppers from this week’s box as well, but you’ll have to find your own hot pepper.

Roasted Chicken with Delicata Squash

This is a recipe from Melissa Clark of the New York Times. Precooking the lemon slices eliminates some of the bitterness that comes from the pith. A great tip.

Nut-stuffed Delicata Squash

Here’s another idea for a vegetarian-friendly delicata squash entrée. It comes from Sunset magazine. Are you familiar with Sunset? I grew up reading it in California. It’s part of the family of magazines that includes Southern Living and Cooking Light, but Sunset has a distinctly western sensibility. The combination of onions, sage and nuts is going to give this dish a distinctly sausage-like flavor. You certainly don’t have to use all the nuts listed – just use what you have to make 1 1/3 cups of nuts total.