Discovering Winter Squash
At the Farmer’s Market we picked up a squash that was advertised as Potato Squash. The funny thing is it’s actually named Delicata Squash, a much prettier name. When we were ready to cook we needed to research whether it was a winter or summer squash and how to prepare it . Google to the rescue! In minutes it was being dressed for dinner! This humble squash could be the star of your Thanksgiving dinner. The pumpkin seeds and cranberries are sure to compliment the Turkey!
Since most squash benefits from roasting with some sort of fat we opted to prepare it to match the flavors of the Honey Mustard Chicken thighs we had on hand for dinner. We’re happy to report that we think this is a hit! The flavor was not unlike a potato, so now we understand the nickname. We’re certainly going to serve this to company!
If you haven’t given this humble little squash a try, perhaps this recipe will change your mind. We think even the kids will like the taste due to the gentle flavor and the addition of honey to the recipe.
TwoFoodNuts Delicata Squash:
½ Squash per person is a serving.
Per piece of squash use
- 2 tsp soft butter
- 1 tablespoon Honey
- 1 tsp cider vinegar
- Pinch of salt
- Freshly ground pepper to taste
- Sprinkling of Pumpkin seeds and dried cranberries
Split the squash lengthwise. Remove the seeds with a teaspoon. Arrange in a baking dish
Mix the appropriate amount of honey and cider vinegar in a bowl depending on the number of squash you are cooking. Salt and pepper the squash, dollop the butter along the squash and spoon a bit of the honey and vinegar mixture on top of each piece. Finish with the pumpkin seeds and cranberries.
Bake in a hot oven, 400F for 20-30 minutes depending on the size of the squash. It should be well browned and the tip of a knife should pierce the flesh. Cooking times will vary. We served it with Nigel Slater’s Sticky Chicken Thighs recipe. Give it a try!