Strawberry Hill Farm / Blog / Delicata Squash

Delicata Squash

Posted on by Tim Livingstone

I promised to send some recipes for delicata squash (what came in last week's boxes).  Anitra Parks is one of our box customers in Fredericton and offered this recipe idea that was inspired by Nelly Clarke - another box customer.

The squash is sliced leaving the skin on.  It is brushed with olive oil and baked then served along side roast beef or other meat.  The skin is quite tender this way and can be eaten or you can peel it off if you prefer.  Kirsten caramelized some onions on the middle row for an added touch.  Bacon bits would also go very well with this - but shhhh - don't tell the school nutritionist....

Here is another of our favorite Delicata recipes.  Kirsten makes a rice sausage stuffing to fill the seed cavity.  It is then served as you see here and eaten directly out of the squash "bowl".

Cut the squash in half the long way and scoop out seeds. If needed, you can slice a little skin off the bottom side of the squash halves to make them sit upright.  Lay the squash in a pan with a little water in the bottom of the pan.  Rice is cooked; sausage and a little finely chopped onion are cooked separately.  Then, mix the rice and meat mixture, add a little salt and pepper, and pack it in the squash cavities. Cover and bake squash at 375F for about 45 minutes.  Remove the cover for about the last 10 minutes to lightly brown the top.


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