Saturday, December 8, 2012

Eat Your Veggies: Roasted Delicata Squash

“Tomorrow, I’m going to eat more vegetables.”

"Eat Your Veggies" is a pseudo-weekly series featuring easy, seasonal veggie recipes.

I guess I’ve been going a little squash crazy lately, only because I have a ton of it leftover from my CSA.  And its just such a quintessential fall food: brilliantly orange, soft, warm, and pillowy.

Delicata Squash are awesome.  They’re small, so you can buy only the amount you need and not have awkward half-squashes wrapped in plastic and tupperware bins of puree hanging around your kitchen.   Peeling winter squash is the most dangerous and time consuming aspect of preparation, but Delicata skin is thin enough to digest, so no peeling required!  Hooray for not going to the ER with severed fingers!

Give roasting them a shot.  Its quick and easy, and makes a great side dish to any fall or winter meal.  I served it with mini meat loaves and green salad.

Roasted Delicata Squash (serves 3)

2 medium Delicata Squash
olive oil
1 teaspoon dried rosemary
1 tablespoon Dijon mustard
1 tablespoon cider vinegar (or red wine vinegar, or white wine vinegar)
1 teaspoon brown sugar (or honey, stevia, agave nectar)
¼ cup chopped fresh parsley

Cut the squash in half lengthwise and scoop out the seeds and pulp with a spoon.  Slice crosswise into half inch crescents.
Toss with olive oil, salt to taste, and rosemary.  Place on a baking sheet and roast in 400F oven for 20-30 minutes, until very tender and easily pierced with a fork. Allow to cool for five minutes and place in a large bowl.

Toss squash with mustard, vinegar, sugar, and parsley.  Add salt to taste.

Recipe Source: Rachael’s brain, probably amalgamated from various squash recipes.
Delicata Squash Info Source (and more recipe ideas):
“Healthy Delicata Squash Recipes.” EatingWell.

No comments:

Post a Comment

We appreciate your comments. Please allow a few days for comment moderation.