2 Ways to Make Delicata Squash!

I love the Fall for many reasons, but one is the yummy harvest of vegetables that mother nature gives to us. My mom brought me a ton of squash this past weekend from upstate NY (farmers market). So as I came home from my day, I though it was time to bust out the squash. I chose the delicata squash because technically you can eat the skin on any squash but many are rough and this one once cooked really is easy to eat with skin. The size of this squash is about the size of a large russet potato. And like all winter squash, it is a great source of beta carotene-the same compound the body converts to vitamin A, which is essential for healthy skin, good vision, and boosts the immune system.

Delicata Squash with Orange & Pistachios

MAKES: 4 servings, about 1 cup each

TIME : 35 minutes

1 pound of delicata squash (1 large)

1 tablespoon grapeseed oil or olive oil

2 shallots, sliced into tiny strips

1/2 cup of orange juice

1/2 teaspoon salt

1/4 teaspoon of fresh ground pepper

2 tablespoons chopped salted pistachios

1) Cut the squash in half lengthwise, scoop out the seeds. Thinly slice crosswise (making moon shapes)

2) Heat oil in a large skillet over low heat. Add shallots and cook for 2 minutes, or until slightly light brown.

3) Add orange juice, salt, fresh ground pepper, and delicata squash. Over med-low heat, cover for 6-8 minutes, stirring occasionally.

4) Uncover and cook, stirring occasionally until the squash is tender (12-15 more minutes).

5) Serve with sprinkled pistachios

*I made mine with brown rice penne pasta (Trader Joes Brand) and it mixed very well and I sprinkled some parmesan cheese on it!! So yummy. You can add some more orange juice if is not juicy.

Roasted Delicata Squash with Maple Syrup covered Onions

MAKES: 4 servings, about 1 cup each

TIME: 45 minutes

2 pounds delicata squash (about 2 large)

1 medium red onion, sliced

2 tablespoons olive oil

1/4 teaspoon salt

1 teaspoon chopped fresh rosemary

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1) Preheat over to 425F degrees.

2) Cut Squash half lengthwise (long way). Scoop out seeds. Cut lengthwise (long way) into 1/2 inch thick wedges. Each half should make about 4 pieces. Toss with sliced up onion, 1 tablespoon oil and salt in a large bowl. Spread on a baking sheet.

3) Roast for 30 minutes at 435F degrees, stirring twice through duration.

4) Mix 1 tablespoon oil, rosemary, syrup and mustard into bowl. Toss the squash and onions with this mixture.

*Serve with baked chicken or chicken cutlets!

Both of these recipes are super easy and do not require obscure ingredients! Enjoy this wonderful fall vegetable! Let me know how it turns out =)

Have a happy Tuesday and enjoy the blue skies. Stay tuned for itineraries for the arrival of my guest!