Thursday, October 22, 2009
Roasted Delicata Squash with Leeks
Pictures not so great, but oh well. I am not at home and the sun is setting before I am getting good photos.
While on the topic of squash and celebrating the seasons, I mentioned Delicata Squash. It is my personal favorite. It is very sweet. Very delicate like its name. Very bursting with flavor. Have you made any squashes yet? They are really easy! I promise!
There are still a couple of weeks of farmers market left. Delicata squash are there. Whole Foods usually carry them too. After you buy these squash, they last quite a while. Usually a month in a cool dry place. I don't use delicata in soups because the flavor is so amazing I just can't dilute it. So here goes.
And the default here; you can always oven roast them plain. Just throw it on a cookie sheet and put in a 350 degree oven. After an hour check it with a sharp knife. If it comes out easily, it is done. Carefully slice in half longways, and scoop out seeds and pulp with a spoon. Then scoop out the flesh and top with salt and a small pat of butter or olive oil.
I made my dish with leeks, olive oil and salt.
Roasted Delicata Squash and Leeks
2 delicata squash
glug of olive oil
4 med. leeks, trimmed and washed
pinches of salt
Using a vegetable peeler, remove skin of squash. Cut off tops and bottoms of squash and slice longways. Scoop out seeds. Cut into 1 inch thick slices.
Trim green parts of leeks, cut in half longways and run under cold water to remove any dirt inbetween layers. Cut into 1/2 inch pieces.
Add leek and delicata pieces to a baking dish. Pour a good glug of olive oil and a few pinches of salt. Mix well and cover. Bake for 60-90 minutes at 375 degrees.
And if you make some delicata squash be sure to tell me!