The recipes for cooking delicata squash (it's the white one with green stripes) I found on this website look pretty good. I'm hoping for some first-hand recommendations, though. Has anyone made this in a way that's particularly savory or delicious? I'd like to make something that tastes amazing with not too much milk/cream/dairy in general. I feel like I'm doing a disservice to winter squash when I overwhelm it with dairy and would like to bring the flavors out a little more subtly.
Summer squash is beyond my salvation, though. Freaking zucchinis.
2 comments:
I haven't done delicata, but have baked acorn and butternut squash. I cut in half, scoop out sees, place inside down in a baking dish. I put an inch of water and bake until soft. Then I use tongs and spoon to scoop out the squash into a bowl. I just mash with a fork, add salt, pepper, and butter. I've used cinnamon and nutmeg with butter as well. I don't use milk at all. That'd be too creamy. I love squash. Rutabega is another veg you gotta try this way if you haven't before. Except you have to peel it and boil it and mash or roast it.
Here's how my sister-in-law fixes it, and it's fantastic! Halve it lengthwise, and follow instructions for roasting/baking. Near the end, stuff each half with wild rice (cooked in veggie broth) that has a little bit of hard cheese shaved into it. Then serve it up with apples that have been cooked on the stove in apple cider/cinnamon and (if you're adding meat) some lamb or a porkchop.
Post a Comment