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Delicata squash- recipe tips and storage

Delicata Squash

Delicata Squash puts the sweet potato in winter squash. This squash is creamy and sweet, and best of

all, you can eat the skin!  Unlike the hardier winter squashes, delicata squash skin is thin enough to eat

after cooking. The delicata is an heirloom squash that was first introduced in 1894. It&#39;s a medium oblong

squash with yellow-ivory skin and green or orange stripes.  The delicata is good sliced and steamed,

about 7 minutes or until tender. For the best flavor, bake the delicata.

 

 

Gingered Delicata Squash                                        from harvestwizard.com

 

Ingredients:

Delicata squash (1 medium squash per person)

Ginger Syrup Ingredients (per squash):

1 tablespoon brown sugar

½ teaspoon chopped fresh root ginger (or ½ teaspoon powdered ginger)

¼ teaspoon salt

Dash of black pepper

½ teaspoon butter

2 tablespoons hot water

 

Directions:

1. Mix syrup ingredients together and cook for 2 or 3 minutes. 

2. Cut squash in half lengthwise and scoop out seeds.

3. Pour syrup over squash halves and bake in a moderate oven (350°F) for 90 minutes, putting a sheet of

foil over the top for the first 45 minutes.

4. Baste from time to time with syrup, pouring in a small amount of boiling water if the syrup cooks

away.

5. Remove the foil and bake another 45 minutes. Each medium-sized delicata will serve 1.

 

 

Creamy Squash Soup

Prep Time: 20 Minutes      Cook Time: 1 Hour 15 Minutes     

Ready In: 1 Hour 35 Minutes

 

Ingredients:

3 delicata squash, (or other winter squash) halved lengthwise and seeds removed

1 onion, chopped

3 cups vegetable broth

1 1/2 cups heavy whipping cream

2 tablespoons butter

salt to taste

ground black pepper to taste

 

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish.

Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is

softened but not brown.

3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over

moderate heat, stirring occasionally, about 25 minutes.

4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

This entry is related to the following products. Click on any of them for more information.
Onion, Butter, Squash, Ginger,
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