Stuffed Delicata Squash

FRESH PRODUCE TIPS:

It is becoming increasingly easy to find locally grown mushrooms in CSA’s, at farmers markets, and at farm stands. Mushrooms are an excellent addition to a healthy diet and a great source of low calorie protein, fiber, and antioxidants. Mushrooms store well in a loose plastic bag on the bottom shelf of the fridge. They need humidity but also good airflow, so don’t seal the bag. Use within a week.

Squash can be taken for granted as one of the most impressive storage vegetables out there. With their tough outer layer they seem indestructible! However squash have different storage periods and it is important to have recipes on hand that allow you to enjoy squash at different times of the cold season. For example, delicata squash is one of the thinnest skinned squashes and only has a shelf life of a month or two, whereas a butternut can store up to 4, or a kabocha up to 6!  Squashes like to be kept in dry, dark places at about 50F, so a nice corner of the basement is a good spot.

ADJUSTABLE FOR RESTRICTED DIETS!

Roasted vegetable dishes are some of the easiest to accommodate a variety of health needs and dietary restrictions. The flavors of each individual vegetable are highlighted when roasted and they do not depend on each other for balance. Incorporating lean meats or heart-supporting whole grains is a good option for this dish as well! 

Ingredients:

• 2 delicata squash

• 3 carrots

• 2 leeks

• 1 large bulb fennel

• 3-4 parsnips

• 1-3 cloves garlic

• 1 tsp salt

• Black pepper to taste

• 1 quart oyster mushrooms

• Fresh herbs (when you have them): rosemary, thyme, tarragon, oregano, parsley

• Dried herbs (when you don’t!): rosemary, thyme, or an herbs de Provence blend

Optional:

• Add or replace with any other root vegetable, or cauliflower/broccoli.

• Cooked quinoa, barley, or bulgur is delicious mixed in with the roasted veggies before stuffing into the squash.

• Also delicious topped with any toasted seeds (pumpkin, sunflower) or nuts (walnut, pecan, or almond).

Preparation

1. Preheat the oven to 400ºF

2. Cut the delicata squashes in half lengthwise and scoop out the seedy interior. Rub lightly with oil and place face up on a baking sheet. 

3. Cut the carrots, leeks, parsnips, and fennel into bite-sized pieces. We like to cut the fennel into 1/4 inch slivers like the leek, but if you like your vegetables to be uniform it’s also great in cubes. 

4. Mince the garlic and fresh herbs (if using). Toss the herbs (fresh or dried) and the garlic into a bowl with the other vegetables, oil, salt and pepper. Put onto a baking sheet or, if it all fits, onto the same baking sheet as the delicata squash halves.

5. Roast at 400ºF for 15 minutes and then check. If the squash is starting to soften and brown, remove it from the oven and let it cool while the remaining veggies finish roasting for another 10-15 minutes until softened and browned.

6. Meanwhile, tear the oyster mushrooms into thin strips with your hands; hold the cap in your hand and begin by tearing the edge apart, you’ll see that the mushroom pulls apart sort of like string cheese from the top through the stem. 

7. In a small pan on the stove, heat up a little bit of olive oil with some more garlic. Add in the oyster mushrooms and toss quickly to coat in oil. On high heat cook the mushrooms, press them down with a spatula to get them to release moisture and become sort of springy. Once cooked (5-10 minutes) set aside to serve on top of the squash. 

8. Serve roasted veggies inside the squash halves top with more fresh herbs, cooked oyster mushrooms, and sprinkled with seeds or nuts, or maybe even a dollop of sour cream or yogurt!