on delicata

27 09 2008

New in the CSA box this week are delicata squash.  They actually go by the name Sweet Dumpling Squash because the are rounder than actual delicata.  Yet their characteristics are the same.  Both have a sweet a nutty flavor, and the skin after cooking can be eaten as well.  The usual cooking method for delicata squash is halving and de-seeding them, then dry roasting them.  They can also be sauteed, battered and fried, and cooked into soups.

Being able to cook winter squash without the having to peel the skin makes the process that much easier, and adds wonderful color to the orange flesh.

Here is a simple recipe using your new delicata

1 delicata squash

1 half yellow onion

1 cloves garlic

1 can chickpeas

1 pkg your favorite rogue creamery blue cheese

1/4 cup dried cherries.

1/2 cup port wine

frying oil

Cut delicata in half, remove seeds.  toss in oil, salt, pepper.  Bake at 400 till tender to the touch.  Remove from oven and cool

Remove chick peas from the can, rinse, dry.  Then fry in hot oil till crisp.  remove from oil, cool, and dry oil off.

Plump cherries in port wine by heating the wine up and pouring over the cherries.  Then cover bowl with plastic and let rest.

After cherries are plumped, strain out port wine and reduce using the same method as balsamic reduction.

Sautee diced onions till translucent.  Then sweat minced garlic.

In bowl mix cherries, onions, garlic and chickpeas.

Fill cooked, halved delicata with mixture and crumble blue cheese over the top.

Place in broiler till cheese is slightly melted

Before serving drizzle port wine reduction over the top.

Bon Apetite!

Mud Puddle Farm