|October 22, 2010||Posted by Lauren under HOTR Eats|
Even though it means that winter is coming, I truly love the fall. The changing of seasons means the breaking of humidity, and I love the start of cool, crisp days that are perfect for running. I love watching the leaves change and the world bursting into a sea of fiery colors.
I love throwing on comfy jeans and a sweatshirt, and being able to walk the dog without sweating profusely.
And of course, I love the food. Apples and pumpkins and squash and the smell of warm desserts baking in the oven (or at least in the house of my dreams).
One meal that I love to make in the cooler months is stuffed squash. There are a lot of easy varieties you can try, and it can make an extremely hearty, healthy meal. There are many different types of winter squash that taste delicious stuffed, but my newest obsession is with a little squash I didn’t even know existed until a few weeks ago: Delicata.
I came across this interesting looking squash at the grocery store a few weeks ago, and knew I had to give it a try.
Delicata squash is different from other winter squash because it has a really thin skin. So thin, in fact, that after cooking you can eat it! (It tastes good, I promise!) It cooks up in about 30 minutes, and is delicious with just a little bit of olive oil and some salt and pepper.
White Bean & Kale Stuffed Delicata
The very first time I cooked delicata, I went in search of recipe inspiration. I came across a recipe for a simple White Bean and Kale Stuffed Delicata from CookLocal.com. The recipe called for ingredients that I already had on hand, so I excitedly got to work roasting squash and sautéing veggies.
I followed the recipe pretty exactly, except that I used extra breadcrumbs, canned white beans (I reluctantly gave up a can of cannellini beans usually reserved for these burgers for the cause) and boring old grated parm from the container.
All you need for this recipe is:
- Delicata squash, cut in half length-wise with the seeds scooped out
- White beans (I used cannellini)
- Olive oil
- Spices: sage, salt, and pepper
And for the topping:
- Parmesan cheese (I’m sure freshly grated is much better, but I didn’t have any)
To view the actual recipe, click here. But basically, all you do is roast the squash, sauté your veggies and beans, then stuff and cook for an extra 10 minutes.
This recipe was really good and super easy to make. I loved how the kale and beans crisped up in the oven. And the delicata — so soft, buttery, and amazing. I really think it’s becoming my favorite type of squash.
However, I’ve realized that I’m not the biggest fan of sage…and that my excitement in adding extra breadcrumbs actually made the recipe kind of dry. Next time I’ll use less sage and possibly nix the breadcrumbs altogether. I also think this would be delicious topped with some crumbled feta instead of the parm.
On the side, I made some Cinnamon Roasted Chikpeas. Another super easy recipe that is quickly becoming my favorite side (and snack!).
Cinnamon Roasted Chikpeas
- 1 can chikpeas
- 2 TBS maple syrup
- 1 tsp olive oil
- 2 tsp lemon juice
- 2 tsp cinnamon
Making the chikpeas couldn’t be simpler. Just preheat the oven to 350 degrees, dump all your ingredients into a bowl and mix well until evenly coated. Grease a cookie sheet and spread the cinnamon chikpea mixture evenly on the pan. Bake for 30 minutes, stirring regularly (I stirred every 10 minutes or so).
The result: a delicious, hearty meal without much work!
I’ve also made stuffed delicata with a quick and easy mixture of quinoa (seasoned with salt, pepper, roesmary, and thyme) + spinach + freshly grated cheddar. And I’ve eaten roasted delicata straight up, seasoned with just a little butter, salt and cinnamon. It’s that easy, and that delicious!
Have you ever tried delicata squash? If not, you should probably run out to the grocery store and pick one up right now. You’ll be glad you did!