Tag: delicata squash

Breads · Garden

Delicata Squash and Sage Biscuits

cathysmahaLeave a comment

This recipe has been in my ‘must try’ stack for two years. Finally, I had the delicata squash and the motivation to make them and I was not disappointed. Oh my gosh, they are so flaky and delicious. My garden sage was plentiful, so it was the perfect time. Wouldn’t these be wonderful for the Thanksgiving table?

Delicata Squash and Sage Biscuits

INGREDIENTS:
  • 1 medium-small delicata squash (½ cup squash purée)
  • 2 cups unbleached white flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 Tbsp. cane sugar
  • 1 tsp. salt
  • 6 Tbsp. unsalted butter, chilled
  • 1 small bunch of fresh sage (1 ½ tsp. chopped and 10 whole leaves for garnish)
  • ¾ cup heavy cream
  • For the egg wash:
    • 1 small egg
    • 1 Tbsp. milk
DIRECTIONS:
  1. Slice the delicata squash in half, lengthwise. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down on a baking sheet. Roast in a 400F oven for about 30 minutes or until a knife pierces the flesh like soft butter. Remove from the oven and allow to cool a bit. Scoop out the roasted flesh and discard the skins. Mash by hand with a potato masher, or if you wish, purée with a hand blender until smooth. Measure out 1/2 cup of squash purée. Chill the purée in the fridge.
  2. 2In a medium bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Using a box grater, grate the cold butter into the flour mixture. Place this mixture in the freezer while you prepare the wet ingredients (about 5 to 10 minutes).
  3. 3In another bowl, mix the chilled cream, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of milk together.
  4. 4Remove the dry ingredients from the freezer. With a pastry cutter or your hands, make sure the grated butter is fully incorporated into the flour (it should look like bread crumbs). Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. Using your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
  5. 5Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. Using a 2 1/2 inch round or square cookie cutter, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit. Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.

Recipe from PBS Food Recipes

Salads · Vegetables

Baked Salad

cathysmahaLeave a comment

Delicata squash is a favorite, which I’ve grown in my garden for the past few years. The feeling of fall is in the air and this salad was calling my name. I made 1/2 of a recipe, 4 servings. The salad kept well in the frig for a quick meal, although I heated each serving for 30 seconds in the microwave just to take the chill off.

I added grilled chicken breast for a bit of protein. Next time, I would double the amount of chopped apple. The sweet and tart crunch of the apple truly makes the salad!

Baked Salad

INGREDIENTS:
  • 1-2 small delicata squash seeded and chopped
  • 2 bunches kale dinosaur/lacinato preferred, thinly shredded, about 8 cups
  • 1 lb Brussel Sprouts shredded, about 6 cups
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp neutral oil
  • 1 tbsp sugar
  • 1 tbsp toasted sesame oil
  • 1 cucumber sliced
  • 1 apple fuji preferred, cut into matchsticks
  • 1 carrot shredded
  • 1/4 cup sliced almonds
DIRECTIONS:
  1. Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
  2. Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
  3. While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
  4. In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
  5. Optional: Add chopped or sliced, cooked chicken breast for more protein.

Recipe from Iamafoodblog