This box is exciting! A few of my favorites, and a real sign we have turned the page away from summer. Delicata squash, Brussels sprouts, beets, pasilla peppers, and a pie-sized pumpkin. Can’t wait to get cooking!
RUSD Food Hub
Pie Pumpkins
Black Sheep Farm
Cauliflower
Russet Potatoes 1lb bag
Green Onions
Radishes
Pasilla Peppers
Delicata Squash
Arteaga Farm
Beets
Carrots
Gaytan Family Farm
Brussel Sprouts 1lb bag
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Delicata squash is not only delicious, but simple to prepare. No peeling needed. You can eat the skin. The rings are appealing on the plate, and it roasts quickly, in about 20 minutes. Nice side for many flavors, including curries. You can also add sweetness with pomegranate or maple syrup if you like. Or sprinkle with parmesan cheese and toasted walnuts or goat cheese and pomegranate arils.
Roasted Delicata Squash
Ingredients
1 delicata squash
1 tbsp olive oil
salt and freshly ground pepper to taste
Directions
1. Preheat oven to 400*F.
2. Slice both ends off of squash. Cut in four thick rounds, and then hollow out seeds. I use a grapefruit spoon for this.
3. Cut each of these rounds in 1/3 to 1/2 inch slices (I believe I got 12 slices from my squash). Try to make them mostly uniform so they cook evenly.
4. Drizzle with olive oil (use your hands to get it evenly coated) and season with salt and freshly ground black pepper.
5. Roast for ten minutes, flip each slice over, and continue to roast for another 10 minutes. You could reduce the time a bit if you don’t want as much color as I have on mine. Just make sure you roast long enough so that the squash is tender.
As long as the oven is on to roast the Delicata, roast the Brussels Sprouts, cauliflower, and even the pumpkin. The pumpkin can be seeded and cubed, then roasted at 375 degrees for 25-30 minutes.
Using Roasted Pumpkin
Soup
Sautee the roasted pumpkin with a shallot in olive oil over medium heat in a soup pot. Deglaze the pan with a little white wine. Add 5 – 7 cups vegetable stock. Season with salt and pepper, boil for about 15 minutes. Use an immersion blender until smooth, season with a pinch of nutmeg and/or cinnamon. You can garnish with red chile flakes and toasted pumpkin seeds.
Salads, Bowls, etc.
The roasted chunks are great added to a grain salad or bowl. You can season the pumpkin based on the flavors you want to end up with. Balsamic vinegar roasted pumpkin is great with lentils and goat cheese.
Add to a frittata with roasted red peppers, bacon and goat cheese. You could add peas and parmesan cheese.
If you roast your pumpkin seeds, try adding them to hummus with a little smoked paprika. I won’t detail roasting the seeds. You could see last month’s recipes for more instruction.