Yesterday was Merry Produce Wednesday, and I got a new box of fun produce to play with. One food that has been introduced to me by my produce box is the lovely delicata squash. It behaves like an acorn squash and is very similar in shape, but the skin is a sunburst of beautiful colors. Truly, any kind of winter squash could be used in this recipe, and I doubt that anyone would know the difference.
I’ve grown to really like the sweet nutty flavor of winter squashes, and I enjoy putting them in soups and stews. Sometimes, however, I like to cook them up on their own and enjoy them as a side dish. My favorite thing to do with them is to roast them in the oven and give them a little curried twist. This recipe is a little bit spicy, so you might want to use 2 tsp of curry powder instead of 3 tsp if you don’t like your food to be slightly on the warm side. I like mine spicy! If curry isn’t your thing at all, you could always just use a good sprinkling of pumpkin pie type spices– cinnamon, nutmeg, ginger, cloves… that sort of thing. That would be good too. Here’s my recipe:
Just Sweet Enough Cozy Curried Delicata Squash
2 pounds of delicata (or acorn… or butternut…) squash seeded, peeled and chopped into 1/2″ cubes. This was about 3 medium sized whole squash.
1/2 tsp salt
1/2 tsp ground cinnamon
2-3 tsp curry powder
2 tsp olive oil
Preheat oven to 450 degrees. Place chunks of squash in a bowl, and add the salt, cinnamon, curry powder and olive oil. Mix well coating the pieces of squash in the oil and spice mixture. Coat a baking sheet with nonstick cooking spray. Spread the squash on the baking sheet in a single layer making sure that each chunk of squash is touching the pan. Spritz the top of the squash with the cooking spray. Roast in the 450 degree oven for 35 minutes.
This makes 6 servings. Unofficial ww points: 1 point per serving
I usually attack a squash like this by cutting it in half so that I can scoop the seeds out first with a spoon.
I then cut the squash, still in its peel, into wedges along the ridges because this makes it much easier to peel with my vegetable peeler.
After I peel the wedges, I chop them into cubes about 1/2″ thick and add them to the bowl with the good stuff!
It is important to make sure you spread the squash pieces out in a single layer on the baking sheet. The bits that are touching the sheet will be the ones that get the most browned and caramelized.
And… this is the finished product!
I had some for dinner with some turkey meatloaf and green beans, and I have plenty to enjoy over the next few days.
Sweetie Pie’s note about servings: Since I like to make big batches of soups and vegetables like this one, I’ve learned an easy way to measure servings. I used to try to eyeball the proper amount and divide the batch into a bunch of plastic containers. This was not the most accurate way to measure, and it left me with a cluttered up refrigerator full of little containers. Now when I make a big batch of something, I put the storage bowl on my food scale and weigh the whole batch. I keep a notepad on the side of my fridge where I record the total number of grams (I find grams the easiest) of the batch of whatever it is, and then I divide the total number of grams by the number of desired servings and make a note of the number of grams per serving. This way, I can put one big storage container in the refrigerator instead of a bunch of annoying little containers, and I can accurately measure out a serving at a time.
Now, just for fun, here is a picture of today’s cup of tea. I bought some fun holiday decaf teas, and I’m still enjoying them. My goal is to finish the Christmas teas before Valentine’s Day. Today I had a cup of Sugar Cookie Sleigh Ride by Celestial Seasonings. The name reminds me of the “Santa’s Super Sleigh” song from About a Boy. What a great movie. Anyway, I hope you are cozy wherever you are.