Apologies for the long break in posting. I took a two week work trip to northern Iraq and got off track. Now I’m back home and eager to enjoy the last of summer’s tomatoes and the new fall vegetables.
Here is one of our favorite squash varieties: Delicata Squash.
Delicata squash does not need to be peeled or steamed. Just scrub the outside of the fruit, then chop it into rounds. Using a paring knife or your fingers, scrape out the middle part with the seeds, so that you have donut-like rounds. After that, you can saute, grill, bake or roast it.
Roasted Delicata Squash with Heirloom Cherry Tomatoes and Shallots
The three vegetables in this dish all have rich, sweet flavors once roasted. You do not need much oil for this dish at all. As they cook, the tomatoes will break open and when the juices mix together that is when the taste becomes amazing. It is perfect to serve on top of simple steamed greens, because the strong flavors mask the blandness of the greens.
- 1 delicata squash, cleaned, sliced into rounds and de-seeded
- 1 large container of orange cherry tomatoes, cleaned
- 2-4 shallots, peeled and chopped in quarters
- 1 teaspoon olive oil
- several sprigs fresh rosemary and thyme (or you can use dried if you don’t have fresh)
- 1 teaspoon (approx) crushed garlic
- Salt and pepper to taste
- Pre-heat the oven to 425
- Spray a long baking dish with cooking spray. Add the vegetables, olive oil, herbs, garlic and salt and mix together
- Cook on the middle tray for about 25-30 minutes, stirring every 10 minutes
- Serve mixed with steamed or sauteed greens, like kale, arugula and chard
Served with steamed greens (kale, arugula, and chard):