In the last week I have made two meals using this wonderful squash. The preparation of the squash was very similar, but the meal was different. I love how just a couple small changes to a basic idea/recipe can equate to a variety of meals!
I started by preparing my squash. Delicata is great because you can eat the skins, so preparing them just means washing them, slicing them lengthwise and scooping out the seeds. Then you could roast them as is, or chop them up into smaller pieces. I simply sliced them into half-moons, but if you want smaller pieces, just cut the moons in half.
For both preparations I simply sautéed the squash with some diced onions. One version used half a red onion, because I had one that I wanted to use up; the other used a while onion…for the same reason. Version 1 was only squash & onion. To version 2, I also added cumin, a diced poblano pepper and some kale (why? because I had some in my fridge)
Version 1 – served over a lightly dressed salad (just vinegar and oil) and topped with craisins and hazelnuts. This was a wonderful fall salad, served with some nice crusty bread.
Version 2 – served with a big helping of cilantro quinoa (simply cook quinoa and then add a bunch of cilantro). If you are not familiar with quinoa, I highly recommend you check it out. You can buy at it most grocery stores, even BJs and SAMs club. It is used similar to rice. It is high in protein and gluten free.
Either version would also be great over pasta with a little olive oil and garlic, over rice, or served as a side dish next to your favorite meat and potato.
Pick one of these beauties up at the farm market or at your local grocery store and try it out. You won't be disappointed!
"Today, make nourishing yourself a priority."
Tracy Martorana is a Nutrition & Wellness Consultant, Meditation Instructor and Herbalist...hoping to inspire you to live your life from a place of Holistic Wellness.