Delicata squash and sweet potato are the two staple food groups in Mexico. This squash is mostly consumed by poor people because it is inexpensive and delicious too. I love it served with warm tortillas along with chopped chilli peppers, onion, tomatoes and your favourite cheese. This dish is a must try for any type of meat or seafood lover. Here, you will get go-to guide for roasting it and one of my favourite delicata squash recipes ( pictured above).
Delicata squash is very sensitive to varying temperatures
Delicata squash is very sensitive to varying temperatures and therefore, should be cooked at low temperatures or when not exposed to direct heat for a long period of time. Cooked on a cast iron pan, the golden brown delicata squash makes an excellent side dish or main meal when served with grilled fish or chicken. It also goes well with seafood, especially seafood that is light such as white shrimp or fish. When roasted, the squash can brown even more and taste delicious with charcoal or gas burners.
variation of my roasted delicata squash recipes
A variation of my roasted delicata squash recipes is baked with brussels sprouts. To make this recipe, I have a sprouted brussel sprout in my vegetable rack. The sprouted brussel sprouts go well with sweet potatoes, carrots, cabbage, cauliflower, eggplant, mushrooms and other vegetables. You can grill or steam the brussel sprouts to make sure they stay moist.
In addition to being a wonderful side dish or main meal, another wonderful aspect of delicata squash recipes is that they are very cost effective. With all the extra ingredients, you can easily make a great meal that costs pennies per serving instead of dollars. Even better, roasting the vegetables makes them much tastier and adds a lot of flavor, even when the squash is still raw.
Diced pieces of the flesh are mixed with apple cider vinegar for a delicious and easy to make marinade. Then, the flesh is cooked in a covered, gas-operated roaster at low heat for approximately one hour, turning frequently to avoid burning. Once done, the flesh is pulled from the bones and placed on a cutting board. The bones should be left intact so that they can retain some of the juice; meanwhile, the apple cider vinegar and salt and pepper for the marinade are added to the cooking vessel. This process is repeated until the squash has been fully immersed in the marinade. The end result is delicious and nutritious, retaining more of the nutrients than if the squash were simply tossed into a blender.
To make a soup as in the previous recipe, simply peel and cut up the flesh. Add the soup mix (made from the peels and the juice) to the squash and gently press into it, making sure to bruise the peel and cut off some of the ends. Let stand for about five minutes to allow the flavors to permeate the meat. While it is cooking, add the vegetable stock and bouillon and bring to a boil. Then, turn the fire down to low and simmer until the squash and stock are tender.
To finish off a meal made with the squash, top with some light bread cubes and drizzle with some olive oil and fresh lemon juice. Bake in the oven or cook on the stovetop. When done, pull off the thin skin on the pieces and sprinkle lightly with seasonings if you are using them. Serve warm. Leftovers may be reheated by slicing them on a bread rack or placing them in a salad bowl.
With a little imagination, one can create many different recipes with this very versatile vegetable. If you want to create a sweet and sour soup, toss half of the squash along with a can of tomato paste and some salt in a large sauce pan and bring to a gentle boil. Reduce the heat and simmer for about fifteen minutes, stirring occasionally to avoid scorching. Then, remove the squash from the pan and squeeze out the seeds and the interior pulp. Add the hot tomato paste and a small amount of salt to taste. Bring to a boil again, add the water and continue to simmer while allowing the squash to cook thoroughly.