Friday, November 7
One of my favorite winter squash has become delicata squash. The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn’t suited to transportation over thousands of miles and storage over months. Like other heirloom varieties, it is valued for its taste, not its transportability. I use this squash before the harder shell varieties such as kabocha, acorn or butternut because it does not keep as long.
Delicata Delish
(adapted from Allrecipes.com)
"Delicious baked delicata squash is stuffed with and served over a fragrant mixture of quinoa, shallots, and pine nuts. This recipe is a great way to use the squash and shallots in your farm share delivery!"
1 large or 2 medium delicata squash, halved lengthwise and seeded
2 tablespoons butter, divided
salt and pepper to taste
1 cup uncooked quinoa
2 cups water or broth
2 shallots, chopped (I didn't have shallots, so I substitued 2 small red onions from HVF)
1 clove garlic, minced
1/3 cup pine nuts
1/2 package of Boca breakfast links (soy sausages), sliced
Preheat oven to 350 degrees F.
Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place pats of butter on each half, and season with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender. (Mine took at least 45 minutes)
Place quinoa in a pot with 2 cups or broth water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. This can also be cooked easily in a microwave.
Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots (or onions), garlic, and sausage if using and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
Fill the baked squash with the filling. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
This was indeed delicious and an easy complete dish.
Delicata Delish
(adapted from Allrecipes.com)
"Delicious baked delicata squash is stuffed with and served over a fragrant mixture of quinoa, shallots, and pine nuts. This recipe is a great way to use the squash and shallots in your farm share delivery!"
1 large or 2 medium delicata squash, halved lengthwise and seeded
2 tablespoons butter, divided
salt and pepper to taste
1 cup uncooked quinoa
2 cups water or broth
2 shallots, chopped (I didn't have shallots, so I substitued 2 small red onions from HVF)
1 clove garlic, minced
1/3 cup pine nuts
1/2 package of Boca breakfast links (soy sausages), sliced
Preheat oven to 350 degrees F.
Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place pats of butter on each half, and season with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender. (Mine took at least 45 minutes)
Place quinoa in a pot with 2 cups or broth water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. This can also be cooked easily in a microwave.
Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots (or onions), garlic, and sausage if using and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
Fill the baked squash with the filling. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
This was indeed delicious and an easy complete dish.
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