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Delicious Delicata

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.

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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).

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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.

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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.

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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
  • Kale
  • White beans (I used cannellini)
  • Garlic
  • Olive oil
  • Spices: sage, salt, and pepper

And for the topping:

  • Breadcrumbs
  • 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.

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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!).

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Cinnamon Roasted Chikpeas

Ingredients:

  • 1 can chikpeas
  • 2 TBS maple syrup
  • 1 tsp olive oil
  • 2 tsp lemon juice
  • 2 tsp cinnamon

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Directions:

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).

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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!

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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!

18 Responses to Delicious Delicata

  1. Delicata is actually one of the rare winter squashes I haven’t tried! I definitely want to seek some out…this sounds delicious. I love the combination of white beans and kale. Too bad I have to get rid of my herbs like sage and rosemary….so sad!
    claire´s last post ..west-bound

  2. Great fall photos! I’m going to try your recipes. They sound very good – I just have to leave out the olive oil and parmesan cheese.
    Bonnie Wheeler´s last post ..The Trouble With Running – Oops- Another Fall

  3. I’ve never heard of delicata. It looks yummy though :)

    And I love all of your Fall pictures. It’s my favorite season, too. But can you please send some of those beautiful changing leaves my way?
    Jen´s last post ..Marathon on

  4. Never heard of Delicata- but that recipe looks so good… I’m going to stuff Acorn squash and I have all those ingredients : )
    Lizzy´s last post ..Fun with Veggies

  5. I’ve seen delicata at the store, but I haven’t picked one up yet. I love to baked stuffed acorn squash, though, so I”m sure this would be right up my alley!

    The chickpeas seriously are addictive. Sometimes I’ll just roast a can of ‘em to pack up for snacking at work.
    Becky´s last post ..Back To My Roots

  6. I have kale that I really need to use up – I am totally making this!
    Kate (Embarrassment of Riches)´s last post ..Candy Bar Creation

  7. That first photo is just beautiful! Fall is my favorite season for that reason. Your squash looks awesome… I’ve never tried delicata but I definitely want to!
    Megan @ The Oatmeal Diaries´s last post ..turn my swag on

  8. I don’t think I have tried delica squash before. Right now, my CSA only has butternut and sweet dumpling but I bet that stuffing would be just as delicious in either of those. Though, the sweet dumplings are pretty small.

  9. I’ve never had Delicata Squash, but it looks good! The squash I usually get are the thick-skinned ones, so I’m intrigued that you can eat the skin of this one!

    Thanks for sharing…and the chickpeas side dish looks like the perfect accompaniment!
    hbobier @ Basil Vodka´s last post ..Common Cold or Narcolepsy

  10. I can’t believe it’s been so long since I’ve made sweet roasted chickpeas! I was obsessed for a while and I’m making them tonight! Thanks :)
    Runeatrepeat´s last post ..Wake Up Wednesday

  11. That sounds delicious. I am going to have to give both a try!
    Luau´s last post ..What now

  12. Gorgeous pictures! And would you believe me that I have never had stuffed squash? I love squash, but never have stuffed it.
    Tina @ Faith Fitness Fun´s last post ..roll me home

  13. I love delicata squash! And that recipe sounds simple and easy, with easily-accessible ingredients. I haven’t tried those chickpeas yet, but they also sound divine!
    Katie @ Health for the Whole Self´s last post ..Ribbons- Ribbons Everywhere! Raising Awareness about Domestic Violence

  14. Delicata squash is my favorite!! I first tried it exactly a year ago – I remember because my sister (who worked on an organic farm) sent me one in the mail and ooooh, baby! I roasted it right up and ate it, skin and all! The butter texture and smooth taste … can’t get any better than that :) I will most certainly be trying this recipe, especially as kale is my favorite veggie! Also, I’ve got your Cannellini bean burgers on the queue for dinner this week or next. I can’t wait to see Peter’s face when he bites into one of those ;)

    Have a great day, Lauren!

    • Awesome! I can’t promise chicken flavor but I can say that I love them. I might be warped after so many years of not eating meat though, so let me know what you (and Peter!!) think!

  15. That’s not a squash, that’s a boat. Or a vegetable carrier. WOW, looks amazing.
    Nichole´s last post ..Breakfast of Champions

  16. Thanks to your wonderful post, I picked up some delicata squash and chickpeas at the store. I can’t wait to try the recipes. I have never heard of or tried that squash. Thanks and good luck with your upcoming marathon.

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