Squash are edible members of the gourd family, and can be divided into two types, summer and winter. Winter squash comes into season in New York as early as the beginning of September.
Many recipes that call for pumpkin are also suitable for winter squash. Sweeter varieties of winter squash including butternut, cushaw and calabaza make excellent pies or sweetened breads.
The delicata squash, a relatively soft and sweetly flavored striped white squash, may be cut into cross sections and baked, or simmered on stovetop as in the recipe below. The delicata squash recipe will work equally well for acorn squash, kobocha, carnival squash and many others.
Delicata Squash with Winter Herbs
1 teaspoon olive oil
1 sprig rosemary
3 sage leaves
1 lb delicata squash or other winter squash, peeled and seeded
salt to taste
½ cup water or apple cider
whole nutmeg (optional)
1. Heat olive oil over medium heat in a sauté pan. Add fresh herbs and cook just until the herbs begin to release their scent.
2. Add the peeled, seeded, and sliced squash, salt, and cider or water.
3. Bring to a simmer and cover to cook about 7 minutes or until squash is tender. Cooking time will depend on the size of squash slices.
4. Transfer squash to serving dish. Grate a small amount of nutmeg over squash and serve immediately.
Many recipes that call for pumpkin are also suitable for winter squash. Sweeter varieties of winter squash including butternut, cushaw and calabaza make excellent pies or sweetened breads.
The delicata squash, a relatively soft and sweetly flavored striped white squash, may be cut into cross sections and baked, or simmered on stovetop as in the recipe below. The delicata squash recipe will work equally well for acorn squash, kobocha, carnival squash and many others.
Delicata Squash with Winter Herbs
1 teaspoon olive oil
1 sprig rosemary
3 sage leaves
1 lb delicata squash or other winter squash, peeled and seeded
salt to taste
½ cup water or apple cider
whole nutmeg (optional)
1. Heat olive oil over medium heat in a sauté pan. Add fresh herbs and cook just until the herbs begin to release their scent.
2. Add the peeled, seeded, and sliced squash, salt, and cider or water.
3. Bring to a simmer and cover to cook about 7 minutes or until squash is tender. Cooking time will depend on the size of squash slices.
4. Transfer squash to serving dish. Grate a small amount of nutmeg over squash and serve immediately.
1 comment:
Gourds are a good thing? As in.."Are you out of your gourd?"...You make food fascinating!!
Post a Comment