Tag Archive for Delicata Squash

Autumn Bestie: Delicata Squash Skillet Cornbread

I didn’t mean to take such a break from writing, but it came to find me, I suppose. Sometimes life is like that. Nanny Bert once told me, “If you wanna her God laugh, Sara, tell him your plans.” And so, that’s how it went. Gus died and I got quiet. Other things happened too:

Me and Ginger built a shed with our friend John.

I got good with a nail gun and looked like this most days.

The trees are putting on a big show where I run along the Green River.

AND, of course, I’ve been in the kitchen. Ginger’s garden was a hug success this season and I have plenty to work with. I am especially delighted by the hill of stowed delicata squash we have waiting for service. So when I saw this┬ábeautiful recipe for a pumpkin cornbread, I knew it was my shot to get in the game. I did a little dip and roll with the ingredients and between both our versions, I bet you can too. It’s so earthy and gorgeous for the season. I hope you enjoy. NOTE!!! Roast your squash before you make this. (pop the whole thing in the oven on 375 for 45 minutes.

Delicata Squash Skillet Cornbread
1c yellow cornmeal
1c oat flour
2t baking powder
1/4t alder smoked sea salt
1t Vietnamese cinnamon
1/4t nutmeg
1/2t pressed ginger juice
1/8 t ground cloves
1c plain whole milk yogurt
1 roasted delicata squash, seeded
1/3c pure maple syrup
1 egg
1 tablespoon melted coconut oil
1T vanilla extract
1 ground vanilla bean
1T butter


First You wanna get that 10″ skillet hot. Put it in the oven at 400 degrees while you do your thing. Mix together all your dry ingredients in one bowl, and whisk the wet ones in another. Then combine both bowls into a little cloud of heaven. Pull your hot skillet out, drop your butter into it and swirl it around so the sides and bottom are covered. Plop the batter into the skillet and bake for about 25 minutes or until your oven slightly browns the top. Wait for 10-15 minutes (THIS IS THE HARDEST PART OF THE RECIPE), slice it and serve warm. Preferably with someone you love. This could be yourself.

Maple Miso Delicata Squash with Chickpeas and Kale

I can’t tell you how many times I’ve sliced my hand open working with butternut squash. And don’t even get me started on the kabocha. I’ve since found a U-shaped peeler that makes these endeavors quicker, easier, and a whole lot less bloody, but before I made that discovery, there was the: (angels singing) Delicata squash.

I love this squash because you can bake the skin and eat it. Plus the edges come out like scalloped moons, lacy little things that look fancy. I suppose you’ve gathered by now that I really go for low-investment, high-yield kitchen work. I want a lot of flavor, pretty plates, and solid nutrition without breaking my back about it. Unless I’m throwing a party. Then I love to fuss. But just for the day-in, day-out kind of cooking, I like it fast and easy. I won’t make jokes about myself in college, but it’s tempting.

ANYHOW!!! Roasting a delicata squash is so easy. It’s delicious. It’s good looking. It’s cheap as hell, and it’s good for you. Great. Let’s cook some. I got this idea originally from this recipe over at Sprouted Kitchen. The original recipe is QUITE different from this and you can try that one next!

1c cooked chickpeas
1/2 bunch dino kale
1 delicata squash
1t chickpea miso
2t pure maple syrup
3T olive oil, separated
juice of 1 lemon, separated
1t toasted sesame oil
1T pumpkin seeds
1T crushed walnuts
crushed black peppercorns

Preheat your over to 400 degrees. Slice the squash open the long way and run a spoon along the inside to get rid of the seeds. Make 1/4 inch moons from both halves and toss them into a small mixing bowl. In another bowl, whisk together the miso, the syrup 2T olive oil and half the lemon juice. When the miso smoothes out, and the sauce to the squash and toss with your hands until covered. Turn out onto a baking sheet and sprinkle with black pepper. Cook at 400 for about 30 minutes. Toss it around once at about 20.

Meanwhile, slice your kale up into ribbons and put in a mixing bowl with the chickpeas, a dash of sea salt, a teaspoon of the olive oil that’s left and the rest of the lemon juice. Mix everything until it’s all covered with the liquid. Let it sit and the kale will soften.

In a skillet, use the rest of the olive oil and the toasted sesame oil to warm the seeds and the walnuts. Use a low heat and just until the sesame oil is fragrant. If you begin to hear sizzling, turn it down.

As soon as your squash is ready, add it to the kale and chickpeas and mix it all up. Then toss the warm seeds and walnuts in and mix again. Enjoy!!!

Indian Spiced Delicata Squash

photo 3

It’s Day 4 of the cleanse and I’m just now starting to get that feeling I’ve heard people talk about. After the first day, I worked at the store for 9 hours and came home and took a nap, which I NEVER DO. The nap was like someone cracked me upside the head with a 2×4. (What’d ya hit me with a tuba for?) Got up for two hours and went back to bed and slept all night. Felt pretty good yesterday, and now today, I’m starting to feel kind of ecstatic. I’m suspect of it, the kind of ecstatic that too much coffee and a flighty feeling. But no speed.

But here’s the new part… it’s actually taking root in my body as well. Running was the only thing I ever knew of to give me a direct body altering freedom, but with this, I can actually feel things shifting that have been stuck for a long time. I am beginning to feel new and shiny. The cleanse even has you brush off your skin,the biggest detoxing organ on your bod, after showers and baths so that’s been a big deal as well.

Course with me, there’s always the food. I’m getting incredibly good with a blender and a roasting pan. Check out today’s inspired delight:

Indian Spice Delicata Squash

1 Delicata Squash

2 shallots, thinly sliced

4 cloves garlic, thinly sliced

2T extra virg, girl.

2T tamari

1/2t garam masala (you can buy this mix together or make it yourself from cardamom, cumin, cinnamon, cloves, coriander, and black peppercorns ground up together)

a dusting of celery salt (Make your own here. Directions are under there photos)

Sunflower sprouts

Preheat your oven to 375

Cut up your squash in half longways and spoon out the seeds. Cut the halves into moons and then quarter and throw them in a mixing bowl. Now toss in your thinly sliced garlic and shallots. It a small bowl mix together the olive oil, tamari, and garam masala. Pour the sauce over the vegetables and toss until coated. Spread out on a covered cookie sheet. Dust with celery salt.

Cook for 25-30 minutes.

Take the vegetables out and serve them over whatever whole grain strikes your fancy that day. Red quinoa would be great. Toasted buckwheat. Farro cooked in broth risotto-style would be fantastic. Garnish with sprouts, but enough to make a difference.

I had mine with a side of sea vegetable kraut by OlyKraut, one of the best sauerkrauts I’ve ever had. I’m trying to convince one of them to make a seasonal flavor for me. I could tell you about it, but then I’d have to kill you. So instead, I’m going to sit quietly and enjoy this lunch. I hope soon, you do too.