Source: www.eatingwell.com
Roasted Delicata Squash and Onions
Delicata Squash
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…
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.
Pork and Squash Stir-Fry
A simple recipe perfect for some Riverview pork and either your butternut or delicata squash.
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.