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What to do with Swiss Chard/Delicatta Squash/Kabocha??

I placed an order with a local farm to receive a bunch of swiss chard, a delicatta squash, a kabocha squash, and a sweet dumpling squash. I pick up the order next Wednesday and was hoping to pick up other ingredients before hand so I could do some cooking next weekend.

I've never prepared any of these things so I'm open to all ideas.


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  1. Delicata squash is delicious simply roasted. Cut squash in half, scoop out seeds, roast cut side up at 350 F until tender (test with knife). Scoop out cooked flesh and toss with butter, season to taste. It has a nutty flavor and dryish texture, quite distinctive. I think it would be good with some grated parmigiano-reggiano cheese and/or crumbled sage.

    1. I've posted this 3 or 4 times so sorry if it's old news. My fave is Jamie Oliver's recipe.

      Slice squash into smallish slices (so they can be picked up and eaten by hand). Slather with pounded or ground coriander, fennel, garlic, oregano and salt and pepper. I sometimes add cumin instead of or along with fennel.

      Roast until browned at the edges. I serve them with dinner but he also serves them with drinks.

      I also make a squash soup with sauteed onions and garlic and parsley, a few chopped small new potatoes, chicken broth and pinch of thyme and a bay leaf. Simmer until tender and then mash with a potato masher so the soup is still liquidy rather than thick and creamy, leaving some chunks of squash and spud. Serve with yoghurt mixed with green onions and mint (and sometimes i add jalapeno).

      1. For Kabocha my favorite is using it in a soup with chicken stock, coconut milk and green curry paste. I bake the pumpkin first and then scoop out the flesh into chunky pieces. Then I add it to the simmering liquid. Yum.

        4 Replies
        1. re: isadorasmama

          Can you describe the taste and texture of kabocha? I've never cooked it.

          1. re: cheryl_h

            I have not had it yet either but will post next week after I try it.

            1. re: cheryl_h

              Kabocha is like sugar pumpkin -- it's got the same texture as butternut squash, but is sweeter. I think it stands up to spicy better.

              My wife's favourite dessert is when I cut a kabocha in half, make a custard with coconut milk in place of cow's milk, and bake the whole thing until the kabocha is soft and the custard is set, about half an hour at 325 (or so, my oven is old and leaky). Chill it, cut it in half so you get a "wedge" of baked custard, and eat it.

              1. re: Das Ubergeek

                Your pumpkin custard sounds very impressive. I'll have to get a kabocha next time I see one and try it with some of my squash/pumpkin recipes.

          2. Lately I have been sauteeing the chard in bacon fat or olive oil with a bit of garlic, then cutting up grilled sausage cut into pieces. Maybe a splash of vinegar but it doesn't really need it. Sausage and chard go well together,

            1 Reply
            1. re: Chris VR

              I love to saute roughly chopped chard with olive oil and garlic then toss it with pasta (something like orrichiette), crumbled italian sausage, and a little parm. Maybe add a little pasta water or stock if needed to loosen it up, and toasted pine nuts if you've got 'em handy. The chard will wilt down to a small fraction of its original size, so start with a lot.

            2. Wilted chard is terrific "alla catalana", with sofregit (that's onions, garlic and tomatoes slowly "melted" in olive oil -- this process takes 45 minutes or more so plan ahead), raisins and pine nuts.

              1. Roast the kabocha (after cutting it into wedges) until tender. Let cool and then mash the flesh. If the seeds are tender (or just use pumpkin seeds), I like to roast them in a pan with cubes of pancetta or guanciale and whole sage leaves until crisp, drain them on a paper towel and let cool.

                Make a regular batch of risotto. When the risotto is cooked, but before you add the butter and cheese, add the mashed kabocha flesh. Then take it off the heat and add the butter, then the cheese. Then let it hang out for a minute or two covered.

                Serve with the roasted seeds, sage, guanciale/pancetta confetti and more cheese. Had something like this at a restaurant. The squash ensures that you always get creamy risotto. Leftovers make killer risotto fritters, too.

                1 Reply
                1. re: wasabi

                  I have a recipe for a butternut squash risotto which sounds much like yours. I just got a squash and was thinking of doing this over the weekend.

                2. Our CSA often seems to give us winter squash and greens at about the same time. My two favorite things:

                  Penne pasta with squash and chard: peel the squash and cut it into smallish cubes. Coat with olive oil and roast in a 425 degree oven until well-browned--about 20 minutes. Meanwhile, cook the greens in boiling water. When they're done, remove them and chop, then use the water to cook the penne. While that is cooking, saute some chopped garlic in olive oil. When the pasta is about done, add the greens and the squash to the olive oil to heat through. Drain the pasta (reserving a little water) then add to the greens/squash. Add some of the reserved water if it's too dry. Toast some pine nuts and add those, and serve with grated parmesan.

                  The other thing I like is a filled pizza with cooked squash, greens, and leeks that's in Carole Field's _In Nonna's Kitchen_ cookbook--it takes a while to make, but it's really good and it reheats well.

                  1. This is a little late, but check out Joyce Jue's cookbook, "Savoring the Flavors of Southeast Asia", she has a delicious sounding recipe for Kabocha Pumpkin and Coconut Milk Soup...