ok guys, it is my favourite season: DELICATA SQUASH SEASON. it is hands down my top squash. the skin is edible, it cooks fairly quickly and it tastes soooo gooood.
mark went to the farmer’s market and picked up delicata, rainbow chard and leeks and then i figured out what i could make with it. that’s my favourite way to cook, no going to the store, having a few things and figuring it out.
these are stuffed with walnuts, chard, leeks and soycurls.
1 squash, cut lengthwise and seeds scooped out
drizzle of oil
salt and pepper
roast squash at 375 for 20 minutes, take out of the oven, scoop out a bit of the flesh so there’s more room for the filling (maybe 1/4 c. of flesh). put aside.
2 leeks, light green and white parts
2 sprigs fresh rosemary
1 bunch chard, stems chopped (if tender, removed if not), and leaves roughly chopped
1/3 c. chopped walnuts
5 cloves garlic, minced
1/8 c. nutritional yeast
1/8 c. sour cream (not necessary but tasty)
zest of 1 lemon
1 tbsp balsamic
a small handful soycurls, rehydrated in broth(or 1/4 c. firm beans, this is more filler to hold it all together)
salt and pepper
roasted squash that you scooped out already
cut leeks lengthwise and then slice. put in a bowl of cold water and rinse em around. leeks get all sandy gritty and you don’t want to eat that stuff. skim out your leeks and pat dry in a dish towel.
get oil hot in a large saucepan, saute leeks with a pinch of salt until soft and they take on some colour. add chard stems and 1/2 the garlic. cook for a few minutes, then add soycurls and walnuts, toss around so everything is well coated. add chard leaves, deglaze pan with balsamic and turn off heat. in a bowl, mix with scooped squash, sour cream, remaining garlic, zest and nutritional yeast. season with salt and pepper.
stuff mix back into the hollowed squash and bake for another 15-20 minutes and then broil quickly so tops brown (5 minutes or less, keep an eye).
ALL DONE. eat it up.