Delicata squash are the one of the easiest to handle. Quick to cook! Place a large knife on one of the green grooves that run down the surface of the squash, bear down, and cut the squash in half lenghtwise. Scrape out the seeds. Brush cut surface with olive oil. Season with salt and pepper. Set, cut side up, in a baking dish. Add about 1/2" water, cover with foil and bake until tender, about 25 minutes.
Tonight, I tried this recipe from Vegetarian Cooking for Everyone by Deborah Madison.
DELICATA SQUASH RINGS
Peel squash with a vegetable peeler (not all that easy) and slice off the ends. Scoop out the seeds with a spoon. Cut the squash into rings, about 1/3" (I couldn't keep it consistent but that seemed okay) and fry over medium heat in some olive oil, until the bottom is richly colored, about 6 minutes. Turn and cook other side until tender. Remove to serving plate (I blotted with paper towels to get rid of excess oil,) salt and pepper to taste. The natural sugars in the squash sort of carmelize. It was very tasty.
I thought that this eggplant looked like a graceful bird and the tiny red pepper looked like it was gripping something green. Aren't veggies great!? Buon appetit!
Images by MimLabels: Delicata squash, eggplant, red pepper, squash
I wish I'd been more on duty with photographing to show all the good stuff mentioned in the farm report. For those who couldn't make it, you can see a bit of the farm, the food table early on , later it was FILLED with good food, and one of the yummy desserts. Who ever made the squash cake, we need that recipe! I wish I had photos of all the attendees. Did anyone take crowd shots? Pass them along.
