Squash Season Recipes

Here's an easy and healthy recipe with delicata squash to accompany your roast, steak, or sausage main course.

Credit for the inspiration goes to Andy Boynton of Reciwee Press in Gig Harbor, Washington. You can find this booklet and others at www.reciwee.com. This winter squash collection, Gourd Guide, contains 8 promising recipes like Hubbard Squash Bread, Kabocha Squash Soup, Pumpkin Pie, and how to make Roasted Pumpkin (or any other squash) Seeds.

I couldn't resist making adjustments to the recipe to suit my preferences:

• I used farmer's cheese from Creamy Cow Dairy instead of feta

• I included hazelnuts instead of walnuts because I am allergic to walnuts

• I switched spinach for a beautiful head of radicchio from Red Tail Organics because that's what I had on hand and is in season

• I added mustard, garlic and herbs to the vinaigrette for a bolder flavor, especially since farmer's cheese is less salty than feta

• Also, don't judge, but I don't eat raw onions so I skipped those

Here's my salad served with lamb stew and rice:

In the morning, since I had leftover squash, I fried our eggs in cheerful little squash circles and served with cheese, salsa and sour cream.

The beauty of cooking with fresh and seasonal ingredients is that almost any thoughtful combination will succeed! All you need is a basic recipe like this one so you have the technique and temperatures, and then you can play.

Thank you, Andy, for this adorable recipe booklet! Here's his recipe:

Spinach and Delicata Squash Salad

Unlike most winter squash, delicata have a thin, tender, edible skin, making them arguably easier to prepare, though less suited for long-term storage. They're a festive addition to any fall salad.

Ingredients

For the squash:

2 delicata squash

1 TBS olive oil

Salt

For the dressing:

2 TBS olive oil

1 TBS apple cider vinegar

Salt and pepper

For the Salad:

1 bunch of spinach

1/4 small red onion, thinly sliced

1/3 cup walnuts, chopped

2 TBS feta cheese

Instructions

Roast the squash:

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

2. Cut off the ends of each squash, cut in half lengthwise, and scoop out the seeds. Plasing the cut side flat on your cutting board, slice the squash into half-moons roughly 1/2 inch thick.

3. In a mixing bowl, toss the squash slices with 1 tablespoon of olive oil and a pinch or two of salt, then spread evenly on the baking sheet and roast for 2 to 30 minutes until fork-tender.

Prepare the dressing

While the squash is cooling, in a small bowl whisk together two tablespoons of olive oil and the apple cider vinegar, then season with salt and pepper to taste.

Assemble the salad

1. Place the spinach, onion, walnuts, and feta in a large salad bowl.

2. Add the squash and dressing.

3. Toss to combine.

   
   

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     The ingredients. I roasted the garlic head for the future.

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     Slice in half, remove seeds, cut half-moons

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     Roast with oil and salt

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     Roasted!

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