It’s squash and pumpkin season in southern Michigan, and we love the local farms! Slow Farms especially, where Ilian helped stock our pantry with various heirloom varieties for the winter, let his imagination run free in a fairytale pumkin patch, and picked the last raspberries on the side of the farm stand. So lots of pumpkin and squash recipes are coming up!
I’ll start with my favorite: Delicata Squash. As the name suggests, it’s a delicious variety – with a sweet flavor, soft texture, and edible skin which makes it easy to prepare and enjoy.
It’s a perfect side dish for steaks, a tasty taco filler, and a warm salad topper. We had the latter for lunch, and loved it. I hope you do, too!
- 3 Delicata squashes
- 4 TBsp canola oil
- 2 tsp salt
- 3 tsp dried thyme
- your favorite green salad (suggested recipe below)
- Mix oil with salt and thyme.
- Scrub squashes thoroughly. Cut of ends, cut in half in middle (not lengthwise!), scoop out seeds.
- Cut into rings. Dip rings into oil mix.
- Place on baking sheet lined with parchment paper, bake at 450F for 20 minutes.
- Top salad with rings, feast!
Here’s the green salad we had with the Delicata:
- 2 TBsp olive oil
- 2 tsp balsamic vinegar
- 2 tsp mustard
- 2 romaine hearts
- 2 tomatoes
- 1 can (15 oz) pinto beans
- 1/4 cauliflower, shredded
- small bunch chives, chopped into rounds
- Mix oil, vinegar, and mustard in salad bowl.
- Wash and drain all ingredients.