Hi Everyone,
Fall is in the air this week, warm sunny days and cool crisp nights, make me want to cuddle up and catch my new shows this week. Are there any shows you are looking forward to coming back this year? For me it’s tonight’s Big Bang Theory and I am curious about Two and Half Men. I don’t watch too much TV but I do watch those two shows and How I Met Your Mother and Two Broke Girls on Mondays. So far I was kind of disappointed in the Monday night shows, so we shall see what tonight’s show brings. But today I bring you a new ingredient that I have never used and was looking so forward to making it. It’s Delicata Squash.
Have you ever heard of Delicata Squash? It’s mighty delish! It tastes like a cross between sweet potatoes and creamy corn. It tastes so good! The squash is super-duper healthy for you! Only 20 calorie for 1/2 cup cooked, fat-free, sodium free, cholesterol free and an excellent source of vitamin a and c. It has a soft skin so it makes it easy for cutting and the skin is so delicate (aka Delicata) you can eat it! It’s very creamy and would make an excellent soup!! I bought mine at Trader Joe’s for $1.29 each. You can’t beat that! I plan on going there after work tomorrow to stock up. You can store your squash in a dark cool place for up to two months. If you like butternut and acorn squash you will love Delicata Squash.
Since this was the first time I was having this squash I went simple of the ingredients. I didn’t want to add to much, in fear I would ruin it and I really wanted to taste the squash and not all of the added ingredients. I am pretty happy with this recipe because all of the flavors came together perfectly. It’s very simple, yet very Fall like. All I did was top the squash with pomegranate arils and goat cheese. How nice is that? This would actually make a wonderful side dish at brunch or even on Thanksgiving and it takes no time to make.
The first thing I did was scrub the skin of the squash clean and then cut it into slices. One I sliced it I took the seeds out. It was very simple. Plus cutting into slices makes for a flower like shape and made me smile.
I tossed my squash in some extra virgin olive oil and a pinch of cinnamon and cayenne pepper. I always make my sweet potatoes and butternut squash with these spices. I just love that flavor combination. I baked the squash for 20 minutes and then topped it with little red pomegranate arils and crumbled goat cheese. This dish is just fantastic. Since it was squash, my Husband wouldn’t even try it, so I ate half the recipe for dinner and took the other half for lunch. It tastes great on the second day. I had my friend at work try it and she said it was really good. I’m trying to get my co-workers to like squash and I think this little Delicata won them over!
Just look at how pretty the colors are together! It’s the perfect Fall dish and would go wonderful with turkey, chicken and pork. Maybe even steak! Heck I would eat it with anything! I love squash! I just wish my Husband did, oh well it’s more for me and I will not complain about that!! I guess I’ll have squash and he can have hot dogs. It’s crazy how different our food tastes are. Lucky I have figured out ways to work it out and make us both happy.
A sweet, creamy roasted winter squash topped with pomegranate arils and crumbled goat cheese. A perfect Fall side dish.
Ingredients
- 1 Delicata Squash (536 grams)
- 2 tsp. olive oil
- 1/4 tsp cinnamon
- 1/4 tsp. salt
- 1/8 tsp cayenne pepper, optional
- 2 tbsp. pomegranate arils
- 1/2 oz goat cheese
Instructions
- Preheat oven to 375 degrees
- Line a baking sheet with aluminium foil, spray with cooking spray
- Wash delicata squash, cut off the ends. Slice squash in 1/2" pieces. With a spoon take the seeds out. Place the squash in a bowl and toss with olive oil, cinnamon, salt, pepper and cayenne pepper. Place squash on the prepared baking sheet. Bake for 10 minutes, flip the squash and bake for another 10 - 12 minutes or until fork tender and skin slightly blistering.
- Place squash on a plate and top with pomegranate arils and goat cheese.
Notes
Calories for 1/2 the recipe: 164, Fat: 5.7, Cholesterol: 2.5, Sodium: 26, Potassium: 21, Carbs: 24, Fiber: 4, Sugar: 11, Protein: 4
I hope if you have the opportunity to find Delicata Squash at the grocery store that you pick one up and give it a try. The squash is shaped and looks like a big cucumber with white and green strips. Buy it, you won’t regret it! So good and so good for you!! Perfect healthy winter fruit. I just looked up Delicata Squash on Google and it is also known as the Sweet Potato Squash. I love sweet potatoes, and the squash comes pretty close in taste and it has less carbs then my sweet potato friend. Hmmmm….. I’m thinking…. I have to say I am so excited because I have some fun squash ideas in my head that I can’t wait to try out. I wonder if I can make something and not have my Husband know that it’s really squash in it? Ha ha We shall see!
Have a wonderful Thursday!! I am running late and it’s past my bed time. I’ll be dreaming of squash recipes.
Toodles,
Jennifer
Need more side dish ideas? Check out my healthy, good for you side dishes.
I love delicata! I just roast it with a little olive oil & rosemary.
Ohhh, that sounds so good! I am going to pick up more delicata this weekend!!
Thank you for posting this recipe. I’d never heard of Delicata squash before. I was worried I wouldn’t be able to find it but several stores carry it. It was delicious!
Yah! So glad you like it! I just love it! I have 5 of them on my kitchen counter!
I’ve never tried delicata but a friend of mine at work was talking about it yesterday. I’d like to try out this recipe for our Thanksgiving but I just have one question…do you eat the skin? I’ve eaten the skin with acorn squash was wasn’t too impressed with it. Since the delicata skin is more delicate I wonder if it would be a “creamier” consistency??
Hi Nicole, A lot of people like to eat the skin however I don’t like to because it gives me heartburn and I think it can be hard to digest. If you are making this for Thanksgiving I would peel the squash.