What The SQUASh?!?: introducing squash to your kitchen
For the majority of my cooking life I avoided the sweet complicated squash like the plague. It wasn’t until recently that I fully embraced the gordes and introduced them into my weekly cooking. I wanted to share some of the recipes that have turned my mind around about squash and I admit that I lean hard into the savory applications due to personal preference. Getting a balance of sweet and savory is truly magical.
Delicata Squash with Chimichurri
Baking the squash
Cut delicata squash lengthwise and scoop of the seeds. Leaving the skin on.
Cut widthwise into half inch sections making them look like little half circles.
lay flat on a baking sheet and bake at 350 for 20-25 mins. Until tender with a fork poke. Hint: make sure the skin of the squash is tender enough. I always just eat the skin when eating delicata squash.
Season with salt and pepper when removed from the oven. You can season before but for some reason I like it after
While that is baking move onto the chimichurri
Finely chop a cup of fresh cilantro and 1 cup of fresh parsley
Dice 2 gloves of fresh garlic
Add in 1 teaspoon of red pepper flakes
Add 1/2-1 cup of olive oil (or avocado oil). Should be chunky and just binded with the oil.
Season with salt and fresh pepper. If you taste the chimichurri and it taste bland chances are you need just a touch more salt.
The longer the sauce sits the better it becomes in my opinion
Lay squash pieces on a plate and cover with chimichurri.
The Easiest Butternut Squash Recipe in the WORLD
Baking the goods
Cut off the top and bottom of the squash. Cut lengthwise and remove seeds.
Peel 2 cloves of garlic, peel and cut 1 apple, peel and cut one onion
Place everything on the baking pan. Season with a little olive oil and salt.
Bake at 350 for 30-40 minutes. In this recipe it is ok to over bale everything since it will be blended in the end.
When everything comes out and cools, peel the squash and put everything in a blender or in a big pot
Add in chicken broth until you reach the consistency of soup you like. I usually add 2 cups for a thinner soup.
Add in 1 tablespoon curry powder. salt and pepper.
Blend in the blender or with an immersion blender
Simmer together for about 5-10 minutes
Making it pretty
I like to serve hot soup in the bowl with 1 tablespoon of cold heavy cream mixed in at the last moment.
Top with chopped cilantro and pumpkin seeds (unless you are seed cycling then add whatever seeds you need for a crunch)
Acorn Squash Bowls
Baking the squash
cut whole squash in half lengthwise
face down on a backing sheet with a pinch of salt
Back at 375 for 30-40 minutes or until tender
Remove and allow to cool
thinly slice off the bottom of the squash so they can stand like little bowls (so cute!)
I like lightly brush the insides of each one with butter and another pinch of salt because it is delicious.
Filling the squash- Fill these bad boys with whatever your heart desires
While the squash is baking cook wild rice (to instructions) on the stove.
in a plan add a cup of chopped onions and 1.5 cups of brussel sprouts that have been cut in half.
Add in a tablespoon of water to help soften the vegetables. Cook for about 5-8 minutes. However crunchy you like your veggies.
Add in 1 glove of minced garlic, salt, pepper, and a half teaspoon of cumin. Mix and cook for another minute and remove.
Add to the wild rice once cooked.
Toppings
In a bowl put half cup of greek yogurt
Juice from a half of lemon
1 tablespoon olive oil
A pinch of salt
mix together well.
Making it pretty
fill the acorn bowls with the rice mixture
top with yogurt lemon sauce
Sprinkle with sunflower seeds or any other crunchy bits.