Until I became a CSA member, I admit that I shunned more unique types of winter squash, particularly Delicata. It was unfamiliar and I figured that, like butternut, it would be a pain to peel. I took one look at the fine ridges along its length and said “no way. I’m not peeling that!” Once I learned more about this gem, I realized it was one of the easiest winter squash varieties to cook, mainly because it’s skin is thin and edible-no peeling necessary. Additionally, I realized that its oblong shape makes it infinitely easier to cut than, say, an acorn squash.
Another reason I found to love Delicata is it’s nutritional value. It is relatively low in starchy carbohydrates and calories and contains very impressive levels of important vitamins and minerals (especially vitamins A and C). Further, because we tend to eat the skin, we benefit from the added fiber and important micronutrients inherent in vegetable skins.
Delicata squash is oblong and has creamy white skin with dark green striping. It tastes similar to butternut squash, but with a firmer cooked texture. It will keep for at least a month in cool, dry, dark (but not too cold) storage. Squash that has bruises or other damage will spoil more quickly.
Delicata can be baked, steamed, or boiled. Here are some specific preparation ideas.
Simply baked–Slice lengthwise, seed, keep in two halves or slice into slices. Drizzle with a bit of preferred fat. Sprinkle with salt and pepper or maybe a bit of brown sugar, cinnamon, cloves and/or maple syrup. Cover (if whole) and bake at 375 until tender.
Stuffed–Stuff baked delicata halves (see above) and then re-bake, uncovered, to warm through. Suitable stuffing ingredients are cooked greens, nuts, rice or grains, cooked ground meats, cheeses, bread crumbs, and dried fruit (e.g. cranberries, raisins).
Soups/stews —Dice and add to soups/stews at the end of cooking. Cook until just tender. Great this way in chili, vegetables soups, bean soups, and meat soups/stews. For a creamy soup, roast seeded halves with skin. Scoop out flesh, leaving skin behind, and puree with cooked onions or leeks, broth, and spices.
Braised–Slice lengthwise, seed and slice into pretty half moons. Braise with a bit of cider, broth, wine, and/or fruit juice (like orange or apple juice).
Layered (like in “lasagna” or casseroles)–Layer baked, sliced squash in a casserole dish with other ingredients such as cheese, greens, white sauce, or nuts and bake until hot throughout.
In a Salad– (see recipe below)
This is a delicious winter salad recipe, perfect for your holiday table. The recipe was originally published in my Holcomb Farm CSA Simply Fresh blog.
Arugula and Delicata Salad with Spiced Apple Cider Vinaigrette Serves 4
INGREDIENTS:
– 1 medium Delicata squash, washed – 2 tablespoons cider vinegar
– Ground cinnamon – 2 teaspoons whole grain mustard
– Ground cloves – 1/3 cup extra virgin olive oil
– 1 cup unfiltered organic apple cider – 6 cups arugula, washed and dried
– 1/2 stick cinnamon – 3 tablespoons dried cranberries
– 4 whole cloves – 1/2 cup pecan halves, toasted
– 2 tablespoons finely chopped shallot – goat cheese or sharp cheddar, crumbled or cut into small dice (optional)
METHOD:
- Preheat oven to 400℉. Brush or spray a rimmed baking sheet with coconut oil. Cut squash in half lengthwise and remove seeds. Cut into thin half moons. Place in an even layer on the baking sheet. Spray or brush well with coconut oil. Sprinkle with sea salt, ground cinnamon and cloves. Bake for 6 minutes. Turn pieces and bake an additional 6-12 minutes or until squash is tender but not beginning to burn. Remove from oven and allow to cool while preparing the rest of the salad.
- In a small saucepan, heat apple cider, cinnamon stick and cloves over medium-high heat until mixture is reduced to 1/3 cup, about 15 minutes. Allow to cool. In blender, blend reduced cider, shallot, cider vinegar, mustard and olive oil until smooth. Season to taste with salt and pepper. Toss arugula to taste with cider vinaigrette (you may not need to use all the vinaigrette).
- Divide dressed arugula among four salad plates. Top with slices of Delicata, toasted pecans, cheese and cranberries. Serve immediately.
Julie Wern is a psychologist turned stay-at-home-mom turned caterer. She is currently in training at the Institute of Integrative Nutrition to become a Nutrition and Wellness coach. She is the author of Holcomb Farm CSA’s Simply Fresh blog (http://holcombfarm.org/blog)and currently teaches cooking and cookie decorating classes. Contact Julie at jwern@comcast.net for comments and inquiries.