Saturday, September 20, 2008

Delicata Squash...

Am about to start experimenting with Delicata Squash... will let you all know how things turned out..

Things are turning out very, very well... I fully admit I am not a huge big squash fan (and I am going to have to change that as my farming co-op has a bumper crop of winter squash in all kinds of varieties this year), but the Delicata Squash is DELICIOUS!!!!

Unfortunately, the boys weren't too keen on it. Potatey took one bit and flat out rejected it. Salamander ate most of what I gave him for lunch, but finally "confessed" that he gave it a "40/60" (as in he liked it 40%, but didn't like it 60%). Ah well, you can't win 'em all..

I'm going to post the recipe anyway...

1 delicata squash
olive oil
garlic salt, pepper
1.5 cup pear juice
1 cup water
1 tsp apple cider vinegar

Peel squash with vegetable peeler (not as easy as it sounds - the skin of the delicata is quite thick; it took me about 25 - 30 minutes to completely peel the darn thing..)

Cut lengthwise in half and scrape out the seeds. Cut each piece again in half lengthwise, and then crosswise in 1/2 inch thick pieces.

Coat the bottom of a large skillet with olive oil. Add garlic salt and pepper. Let mixture oil/spice mixture come to temperature on medium heat (you'll see some bubbles in the oil).

Add squash pieces and stir fry at high heat for about 5 minutes. Add pear juice, water, cider and a little more salt. Stir. Cook for 20 - 30 minutes, stirring occasionally, on medium heat at an even boil until the pear juice is starting to boil in and the squash is getting soft. Then cook for another 10 minutes on high heat until the pear juice is boiled down to a glaze and the squash is tender (you can cut it with a fork). Taste and season with additional salt or pepper as needed.

Serve warm (although it's pretty tasty cold too).

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