DELICATA SQUASH - NEED NONSWEET RECIPE
- jen kalb Dec 10, 2007 09:15 AM
I have two nice Delicata squashes left over from Thanksgiving - unfortunately my veggie daughter (adult) has decided they are too sweet for her - any ideas for preparations which will downplay the sweetness (they ARE very sweet)
Two ideas (remember, there is no need to peel Delicata!):
1) Cut them in half, scoop out the seeds, drizzle with olive oil, thyme, salt and pepper and roast, face down, in the oven about 30 - 40 min on 350. They are excellent this way. You can eat them as is, or cut them up and serve them in a salad.
2) Soup - I made an excellent soup the other day with large cubes of Delicata, turnips, potatoes, carrots and turnip greens. (You can use or vary the vegetables with whatever you have.) Just saute finely chopped onion, celery and carrot in butter or olive oil until soft, add water or chicken broth, add the vegetables and lots of fresh herbs and simmer at least 45 minutes. (You can add the greens about 15 minutes before you serve.) They made a wonderful soup.
Not sure how much it will tone down the sweetness, but you can cube, roast, and add to risotto. The Parmesan should help cut it some.
Here's a recipe for a delicious grain salad from Heidi Swanson. I made it using delicata squash, and roasting with balsamic vinegar is a very nice touch, adding some sour and saltiness to the natural sweetness. I also used hulled barley since I didn't have any farro.
Is it similar to butternut squash? I have made a butternut squash pasta by roasting squash cubes with olive oil, garlic and and sage then tossing that concoction with pasta and toasted pine nuts. It's rich and savoury.