Roasted Delicata Squash

Roasted Delicata Squash

For the last couple of weeks, I have been seeing this “new” squash, delicata, at my local Trader Joe’s. I did some research on it and decided to buy it this weekend. Delicata is a winter squash with yellow skin and green striations. The great thing about this squash is the skin is edible, so no peeling needed! It is an excellent source of vitamin A and a good source of vitamin C and fiber. Since it was the first time my husband and I were trying this “new” vegetable, I prepared it very simply by roasting it with grapeseed oil, salt and pepper. It was delicious! The flavor and texture reminded me of a sweet potato. Another simple and healthy vegetable to add to our list of items we should eat!

Roasted Delicata Squash

Ingredients:

  • 1 medium delicata squash
  • 1 tablespoon grapeseed oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Line a rimmed baking pan with foil.
  2. Preheat the oven to 425 degrees.
  3. Cut off both ends of the squash. Cut in half lengthwise. Spoon out the seeds, then make ½-inch slices.
  4. Brush both sides with oil. Place on baking pan in a single layer. Add salt and pepper to taste. Roast for about 30 minutes, until golden brown. Serves 2.

Roasted Delicata Squash

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Sautéed Chicken with Tomatoes and Squash

Sautéed Chicken with Tomatoes and Squash

When I saw the all the wonderful bags of mixed baby squash at Costco, it brought to mind this recipe, “Sautéed Chicken with Tomatoes and Squash,” in America’s Test Kitchen, Cooking Fresh, 2015. I couldn’t resist, so I bought one! The dish is a colorful mixture of zucchini, yellow squash and cherry tomatoes and is cooked with garlic, capers and fresh basil.  The sautéed chicken is seasoned with Herbes de Provence, salt and pepper. I love cooking with frozen chicken breast tenderloins, which I always have on hand in my freezer, because they thaw quickly. The tenderloins take only 3 minutes to cook on each side and they are always moist and tender. I hope that you will give this dish a try. It is so healthy and delicious to eat!

Sautéed Chicken with Tomatoes and Squash

Sautéed Chicken with Tomatoes and Squash

Ingredients:

  • ¼ cup all-purpose flour
  • 9 chicken breast tenderloins or 4 (6 to 8 ounce) chicken breast
  • 1 teaspoon Herbes de Provence
  • Sea salt
  • Freshly ground pepper
  • 3 tablespoons organic extra-virgin olive oil
  • 2 zucchini, quartered lengthwise and sliced ¼-inch thick
  • 2 yellow summer squash, quartered lengthwise and slice ¼-inch thick
  • 10 ounces cherry tomatoes, halved
  • 2 tablespoons capers, rinsed
  • ¼ cup shredded fresh basil

Directions:

  1. Using paper towels, pat dry the chicken. Sprinkle each breast or tenderloin with the Herbes de Provence, salt and pepper. In a shallow dish, spread the flour and dredge the chicken.
  2. In a large nonstick frying pan, heat 2 tablespoons oil over medium-high heat, until just smoking. Add chicken breasts and cook for 6 to 8 minutes on each side, until nicely brown. For the tenderloins, cook for 3 minutes on each side. Transfer meat to a plate and cover with foil.
  3. Using the same frying pan, heat 1 tablespoon oil over medium-high heat. Add squash and cook until brown spots appear, approximately 8 minutes. Stir in garlic, cook for about 30 seconds. Add tomatoes and capers and cook for 2 minutes, until tomatoes are soft. Season with salt and pepper. Finally, stir in basil. Serve with chicken. 4 servings.

Sautéed Chicken with Tomatoes and Squash

Spaghetti Squash with Parmigiano-Reggiano Cheese

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I love spaghetti squash, but I don’t like the task of cutting uncooked squash in half. By boiling it in a stock pot, it is so much easier to cut in half and you can eliminate the oil needed for roasting. This recipe is so simple and tasty!

Ingredients:

  • 1 spaghetti squash
  • 1 tablespoon organic butter
  • 1 tablespoon extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

  1. Place squash in a stock pot and cover with water. Bring water to boil over high heat. Then simmer on low heat for about 30-35 minutes. Cook until you can pierce squash easily with fork. Cooking time will vary depending on the size of the squash.
  2. When squash is done, drain and set aside, until is cool enough to handle. When cool, cut it in half and discard the seeds. Using a fork gently scrape, carefully separating the strands. In microwave, melt butter. Combine butter and olive oil together. You can use all olive oil if you prefer, I just like the slight taste of butter. Drizzle over squash and stir. Add salt and pepper to taste. Sprinkle with cheese. Serves 6.

Organic Butternut Squash Puree

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When I had leftover roasted butternut squash, I decided not to reheat it, but to make it into a delicious puree! It can’t get any easier that. Here is the recipe for the roasted squash, if you don’t have leftovers:

Roasted Organic Butternut Squash

  • 2 pounds organic butternut squash, peeled and seeded, cut into 1-inch pieces
  • 1 tablespoons organic extra-virgin olive oil
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Freshly ground pepper

Preheat oven to 350 degrees. Mix well in a large bowl, the squash, oil, garlic, salt and pepper. Transfer squash to a rimmed baking sheet lined with foil. Arrange squash in one layer and roast for about 20 minutes and flip over once and continue to roast for another 20 minutes or until squash is tender. Serves 4.

Organic Butternut Squash Puree

  • Roasted organic butternut squash
  • Organic nonfat milk or liquid of your choice
  • Chopped parsley for garnish

Put the cooked squash in a blender or food processor. Add a little liquid—milk, stock or water. Place in a serving bowl and reheat in microwave, if needed. Garnish with parsley and serve.

Roasted Organic Butternut Squash

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During my weekly shopping trip to Costco, I came across organic butternut squash that was already cut into pieces, so I could not pass it up!

Ingredients:

  • 2 pounds organic butternut squash, peeled and seeded, cut into 1-inch pieces
  • 1 tablespoons organic extra-virgin olive oil
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix well in a large bowl, the squash, oil, garlic, salt and pepper.
  3. Transfer squash to a rimmed baking sheet lined with foil. Arrange squash in one layer and roast for about 20 minutes and flip over once and continue to roast for another 20 minutes or until squash is tender. Serves 4.