andrea
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Post by andrea on Sept 27, 2017 14:38:27 GMT -5
Anyone have any recipes or suggestions regarding what to do with delicata squash? Just got some from my CSA, and I don't know what to do with it.
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Post by Catbatty on Sept 27, 2017 15:34:59 GMT -5
Hi Andrea! The only squash we grow here at home is Delicata. Here is how my husband makes it...roasted with butter and sugar. Simple but we love it. 1/2 T butter into each half 1/2 T brown sugar into each half Salt Pepper Cinnamon (optional) Cut squash in half and the remove seeds. Place squash halves cut side up on a baking sheet. Place butter, then brown sugar and remaining ingredients into each open half of squash. Bake at 400F for 1 hour. Halfway through, brush the now-melted butter/sugar mixture around insides and rims of the squash. Repeat a few times during the last 1/2 hour of baking (say at 40 and 50 minutes). Perhaps bake for another 10 or 20 minutes. You want the squash to be browned and you want the butter/sugar mixture to soak in. If you remove the squash too early, the flavor of the squash will be (for some people) too "squashy" tasting. Anyone have any recipes or suggestions regarding what to do with delicata squash? Just got some from my CSA, and I don't know what to do with it.
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RQuam
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Post by RQuam on Sept 27, 2017 18:44:38 GMT -5
One of our favorites. Roasted Red Onions and Delicata SquashThin-skinned delicata squash has an edible peel, helping this side come together quickly. 1 tablespoon unsalted butter, melted 1 tablespoon chopped fresh thyme 1 tablespoon honey 2 teaspoons olive oil 3 garlic cloves, sliced 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices 1 (1-pound) red onion, cut into 12 wedges 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided Place a baking sheet in oven. Preheat oven to 475° (leave pan in oven). Combine first 5 ingredients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat. Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. Bake at 475° for 20 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and chopped parsley. www.myrecipes.com/recipe/red-onions-delicata-squashBy ADAM HICKMAN October 2013 RECIPE BY COOKING LIGHT
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Post by karenw on Sept 27, 2017 19:08:43 GMT -5
You can also stuff delicata and then even eat the whole thing....skin and all.
Karen
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gobluem82
Politicos
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Post by gobluem82 on Sept 28, 2017 12:20:44 GMT -5
Delicata is my all-time favorite winter squash! Maybe it's because it requires no peeling, hmmm... Our favorite way to serve it is even simpler than Catbatty's: Cut squash in half lengthwise, remove seeds, then slice into approximately 1/2" slices. Toss with olive oil, salt and pepper, and roast at 400 degrees till done. Yum!!
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andrea
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Post by andrea on Oct 3, 2017 20:29:38 GMT -5
Thanks for the great ideas! I haven't had a chance to make anything yet, but maybe tomorrow!
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Post by Catbatty on Oct 16, 2019 2:40:35 GMT -5
Bump!!
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Post by karenw on Oct 16, 2019 19:42:22 GMT -5
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andrea
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Post by andrea on Oct 17, 2019 10:02:28 GMT -5
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Post by beth on Nov 5, 2019 1:50:53 GMT -5
We usually split it and roast it like Catbatty mentioned . We did the roasted red onions recipe too, but the skin or shell of the squash didn't get tender enough and we just weren't impressed enough to try it again. I would try the salad with potatoes and pom seeds -- probably with a butternut though since we get more of that in our CSA. .
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