Delicata Squash - Winter squash help!
I keep getting winter squash from my vegetable delivery service and I am running out of things to do with it! I have roasted butternut and acorn squash and cubed some to freeze in the past couple of weeks. Today, I got two delicata squash. What can I do with it besides just roast/bake it? Should I stuff it? Does anyone have a recipe?
I have some sort of squash (which I have to admit, I bought because it was cheap and have no idea if it is even a squash or a pumpkin) that I plan to make two soups out of tonite.
The first one I am going to make a miso soup base, then boil the squash in it, blend the whole thing and garnish it with flecks of wasabi.
The second one I am going to sautee in cubes with some habanero peppers and then blend up --this gives the soup a rougher texture because of the sauteeing, and a lot spice. I'm speratley blending up a pile of tomatillos, and am going to swirl those into the soup at serving so it is a little bit of color.
Appearently I was having green and orange inspiration tonite....Halloween is in the air?
I ran into a man at our local coop who was buying tons of delicata squash. Turns out he was cooking them for an event. He said he was going to stuff them with a wild rice mixture. He was going to dress that with mint maple syrup. (Maple syrup heated up with mint leaves steeped in it.) He said he sometimes uses barley or quinoa for stuffings. I would imagine lots of good veggies could go in that. Another thing he said is that delicata is one of the few squash with edible skins. He washes them and rubs the skins with oil and bakes the stuffed squash that way. Haven't tried these yet, but thought this might help.
Winter squash makes fine pasta sauce and ravioli filling. My wife loves it roasted and served over rice with yogurt.
I'm in love with Jamie Oliver's roasted squash. We have it at least once a week.
It's just squash (butternut, delicata, kabocha, etc.) cut into wedges or large chunks (skin on).
An herb/spice mixture is then painted on and they're roasted in a hot oven (400 deg) for about 20 minutes (depending on how big the chunks/wedges are).
The rub is coriander seeds, oregano, fennel seeds, chili flakes, s&p, and I always add a teaspoon of cumin to this mix. Whir all in a spice grinder, add some squashed garlic and olive oil. Mix and paint onto squash. It's heavenly.