Delicata Squash

"Delicata squash is also called Peanut squash and Bohemian squash. It is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed The thin skin is also edible. The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months."

You can cook Delicata squash as you would with any other winter squash - baked, boiled, steamed, in soup, pureed - with the added bonus the fact that you can eat the peel!

Our friend Stephanie loves to caramelize the squash in the oven and use it as a topping on homemade pizza or flatbread!  To Caramelize Delicata

• Cut Delicata (for pizza use 1/2 inch rounds, for other uses, use thicker rounds or chunks)
• Cut sweet onions (again, for pizza cut onions into rounds, otherwise chunks)
• Toss with olive oil, salt and pepper
• Add sage, rosemary or other herbs to taste
• Bake in roasting pan at 400 degrees until squash and onions are soft and carmalized (45minutes to 1.5 hour, depending on size of squash)

Our neighbor Mary loves it baked in the oven with butter and garlic. Grethen uses it to make a cheesecake! 

Thanks to Eugenia Cooke and Joanne Cillo for sharing this recipe!

From Eat Well, a William Sonoma cookbook

1 1/4 lb delicata squash

4 T olive oil

3 T red wine vinegar

8 oz baby spinach

4 oz crumbled feta cheese

1/2 cup toasted sliced almonds

Preheat oven to 400.

Peel and halve squash lengthwise. Remove seeds and slice crosswise into 1/2 inch pieces. In a 12 x17 inch baking pan toss with 1 T of the olive oil, 1/4 t sald and a few grindings of pepper. Bake squash until tender, about 20 minutes.

In a large bowl, mix vinegar and 1/4 t salt (or less!). Add squash, spinach, feta and almonds. (Save a few almonds to garnish when salad is served.)

Heat remaining 3 T olive oil in small pan over medium heat. Carefully pour oil over salad (oil may spatter) and toss to coat and wilt spinach evenly. Garnish with a few more almond slices.

Serve immediately. Delicious!

Radical Roots Delicata Squash Stuffed with Sweet Onions
Last night we made the most amazing Delicata Squash. Thought you all would like this easy and delicious recipe! Unfortunately we ate it all before we could take a photo!!!

Cut in half lengthwise a Delicata Squash. Scoop out the seeds. Place peel side down on a baking sheet.

Lightly sautee some chopped sweet onions and garlic in olive oil until translucent.

Fill the squash cavity with the onion/garlic mixture.

Bake at 350 degrees for about 25 minutes - or until the squash (including the peel) is tender. Remember - you can eat the peel of this wonderful winter squash!

Meanwhile.....

In a frying pan, sautee some more chopped sweet onions in olive oil and then add chopped tomatoes, olives, and shredded kale. Let simmer until you have a chunky sauce and all of the ingredients are thoroughly cooked. (You could add lots of other veggies to this sauce - your preference.)

When the squash is done, place each half on a plate and top with the sauce.

EAT AND ENJOY!

Roasted Delicata Squash Stuffed with White Beans, Greens & Sage

from Eggs on Sunday 

Ingredients

2 delicata squash, halved and seeds scooped out (you can save them and roast them for snacking!)

1 large garlic clove, minced

extra-virgin olive oil

1 15-oz can small white beans (such as navy beans), drained and rinsed

about 4 large handfuls greens - kale, baby spinach, chopped chard, chopped collards, etc. - washed and spun dry

1 tablespoon minced fresh sage leaves

1/2 cup fresh breadcrumbs

1/4 cup grated parmesan cheese

Directions

Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.

Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.

Now you'll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it -- this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*

Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn't burn.

Serves 4.

*If you have any filling mixture left over, it makes a great lunch dish: spread it in an individual gratin dish, top with another dusting of breadcrumbs and parmesan cheese, drizzle some olive oil over the top, and bake in a 425 degree F oven until the topping is golden. It's great by itself or spooned onto some crusty bread - yum!

Autumn Minestrone

From The Moosewood Collective

Makes 12 cups; serves 6 to 8

• 2 tablespoons canola or other vegetable oil
• 1 cup chopped onions
• 2 garlic cloves, minced or pressed
• 2 1/2 cups peeled and cubed winter squash, such as acorn, delicata, or buttercup
• 2 celery stalks, diced
• 1/2 cup peeled and diced carrots
• 2 1/2 cups cubed potatoes
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 6 cups water
• 4 cups chopped kale
• 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
• 
  

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

Serve immediately.

•