Towards the end of the summer I find myself avoiding summer squash and craving winter squash. At Happy Acre Farm we grow three varieties of winter squash: Butternut, Spaghetti and Delicata. While I used to be a faithful butter-nut I have since been wooed by the delicata, because you can eat the entire thing. They have a rich, butternut-like flavor, thin edible skin, and seeds that when roasted have a great crispy crunch. They are, as their name suggests, delicate and they cook quickly - on the stovetop or in the oven.
This recipe uses the entire squash, including the seeds, and goes well with lots of lime and a cold beer. Cheers from Happy Acre Farm.
- 1 delicata squash
- 2 bel canto italian sweet peppers, sliced in strips
- ½ -1 jalapeno, minced
- 1 medium candy onion, sliced
- 1 tsp Garam Masala
- Handful parsley, minced
- Homemade guacamole
- 2-3 limes
- High heat oil
- Salt and pepper
Preheat the oven to 350. Heat 3 ½ tablespoons oil in a skillet over medium high heat. Add the peppers and sautee, stirring every so often, until soft, 15-18 minutes. When they are nearly done, squeeze a lime over them.
Take the delicata and slice it lengthwise, scoop out the seeds and slice the two halves into thin crescents. Take the seeds, toss them in oil and place in a small baking dish, when ready bake until golden brown, 10-15 minuets. Once they’re out of the oven toss with salt and let cool.
Heat ¼ cup oil in a skillet over medium high heat. Add the garam masala and fry it for a minute, making sure to stay nearby and stir frequently. Add the onions, reduce the heat to medium-low, cook for 5 minutes. Add the delicata, stirring to coat in the garam masala oil combination, cover with a lid and let cook. Check 10 minutes later, stir, cover again and let cook until they’re soft, and have a nice brown caramelization, 5-10 minutes. Remove from heat and let cool, salt to taste.
Heat the tortillas, then place on a large platter. Layer the delicata and the red peppers. Top with a dab of guacamole, some roasted seeds, a sprinkle of parsley and a good squeeze of lime.
- 1 avocado
- ½ candy onion
- 1 garlic clove smashed
- 1 lime, juced
- ½ jalapeno
Combine in food processor, blend until smooth.