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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.

Thanks!

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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.

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      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.