Delicata Squash
With out a doubt autumn is my favorite time of year. The shifting of the seasons brings with it my favorite things — beautiful scenery (especially if you’re lucky enough to be in New England), sweaters, and of course, the food. Autumn means comfort food and I LOVE it.
Since I live so far away from my family, I’ve been spending the last few years trying to recreate some of the recipes that 
remind me of home. Stuffed butternut squash, pumpkin pie, grilled cheese and tomatoes, macaroni and cheese, and my absolute favorite — delicata squash. The KING of all comfort food. Ohhhh holy awesome, reminds me so much of everything great this time of year. And I almost nearly fainted from excitement when I saw it at my local grocer this week.
My mom introduced me to the glorious vegetable several years ago when I was revamping my eating habits to be much healthier. What’s great about delicata squash is as healthy as it is, it’s completely satisfying and filling.
So here’s what you’ll need (keep in mind I almost never measure so I’m fudging on some of these estimates) to have the best dish of the season (and it’s totally simple):
Delicata Squash Recipe
This should be about 4 servings.
Ingredients
- Extra Virgin Olive Oil
- One delicata squash, peeled, seeded and cut into 1/2″ inch slices
- One butternut and/or acorn squash, peeled, seeded and cut into 1/2″ inch slices
- One yellow onion, chopped
- One red bell pepper, chopped
- One green bell pepper, chopped
- One garlic clove, chopped
- 12 oz of precooked and frozen shrimp (or whatever you’d like for (4 servings), thaw
- 1 1/2 cup of quinoa, cooked to package instructions
- Salt and pepper to taste
Preparation
Preheat your oven to 425 degrees. Peel all the delicata squash with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. The other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Place squash onto a sheet pan (giving a little of space between the squash pieces), gently coat with EVOO and sprinkle salt and pepper over the squash. Place in the oven to bake for 20 – 25 minutes or until a beautiful golden brown.
While the squash is cooking, heat up a medium pan on medium/medium high heat with a light coat of EVOO. Add in onion and cook until it starts to soften and become clear. Add in garlic and your peppers. Saute until warm. Add in shrimp and cooked quinoa. Saute together until warm all the way through. Put into serving bowls and top with a healthy serving of baked squash.
So incredibly delicious, you’ll be asking for seconds — and don’t worry, this is a comfort dish that you can absolutely feel good about.
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