|Kabocha is on the left, Delicata in the center |
and of course a beautiful Butternut Squash,
which we're all familiar with.
DELICATA. It is also known as Peanut Squash, Bohemian Squash and Sweet Potato Squash. Technically a summer squash, however Delicata is classified in the winter squash family because of its hard flesh and late harvest. As with all winter squash it is rich in Vitamins B and C, fiber, potassium and manganese. The creamy flavor and texture is also reminiscent of sweet potato with hints of corn and as with the Kabocha the skin is tender so no peeling necessary. Some varieties are striped in green or orange. This sweet little squash is only about 6 inches long. Since I have not had this squash I decided to keep it really simple so I could taste the true Delicata flavor. Wash the squash and cut off both ends. Cut the squash into rounds and pull out the seeds using a grapefruit spoon. Coat with olive oil, salt and pepper. Roast in a 400 degree oven for 30 minutes or until tender.
http://cookwithcindy.blogspot.com/search?q=butternut+squash+pie Scroll down to find the recipe.
I served the squash with a ROULADE OF BEEF.
|I didn't have any real parmesan, |
but this grated cheese worked OK
with all the other luscious flavors!
Using Round Steak, salt/pepper on both sides of the steak, sprinkle with dried tarragon, stuff with cheesy bread crumbs, finely minced garlic, lots of fresh spinach. Roll the steak the long way and wrap with a slice of thick cut bacon. Cook on the grill until bacon is crisp.
The two squash were a perfect complement!
THAT'S ALL FOR TODAY.
UNTIL NEXT TIME...
CONTINUE STAYING SAFE.
COVID19 IS SURGING HERE IN ARIZONA
SO MY HUSBAND AND I ARE
CONTINUING TO STAY AT HOME.
THAT MEANS LOTS MORE
COOKING AND BAKING!