I love the change in seasons when I can try the all the fruits and vegetables that I haven’t seen in a year. One of the vegetables that can’t wait to eat again is a delicata squash. Even if you are not a squash lover, I suspect you would like this squash. It is consistently the sweetest squash I have ever eaten. It is also fine grained and non-stringy. And it is only available for a very short time. I think that is because the skin is not as tough as some other winter squashes like a hubbard or an acorn. So if you see one, grab it and enjoy. Don’t wait until Thanksgiving because there will be none available by that time of the year.
To cook the squash, cut in half vertically. Place upside down on a foil lined cookie sheet. Cook at 375 degrees for about 30 minutes. Check after 30 minutes by piercing with a knife. If it feels completely soft, it is done. For this dinner, I served the delicata with baked potatoes and a simple stir-fry with flavored tempeh.
Stir Fry Ingredients
- 4 ounces sliced tempeh (I used Tofurkey Sesame Garlic)
- 2 tablespoons olive oil
- 1 medium onion, chopped coarsely
- 7 crimini mushrooms, washed and sliced
- 4 cups broccoli, cut in large pieces
- juice of half of a lemon
- 1 teaspoon minced garlic
- salt to taste
Heat a small fry pan over medium heat. When hot, add 1 tablespoon oil. Put temeh carefully in the pan in a single layer. Cook quickly, about 1 minute on each side until lightly browned. Turn off heat and set aside.
Heat a deep fry pan on medium-high heat. Add 1 tablespoon oil. Add onions and fry until limp and golden. Add mushrooms and cook until soft. Add the rest of the ingredients. Turn the heat down and steam the brocolli until tender crisp, about 5 minutes. Add the temeh and toss.