Have you been hearing the “delicata” buzz … every foodie seems to be tuned into this pretty little squash for both its sweet meat and the pretty cream colored skin striped and flecked with deep green. When Mr. Splendid brought a few home from Maple Rock Farms on Orcas Island, I decided to see what the buzz was all about. I came up with two dishes that can be made with ease: both a satisfying side dish for a Thanksgiving, Christmas {or any} menu and a fetching and comforting brunch dish.
To make them I preheated the oven to 325 degrees and positioned a rack in the middle of the oven. Then I cut the squash in slices {about 1 inch}, cut the rings in half and removed all of the seeds. Next, I tossed the slices in a slather of olive oil, seasoned with Herbes de Provençe, salt and pepper.
I placed the squash slices on a baking tray, lined with a silicone sheet for easy clean up and set the timer for 45 minutes. After 30 minutes I flipped them over.
Fifteen {hands-free} minutes later I had this beautiful, healthy side dish ready to serve.
Oh, and guess what? These crescents of golden goodness make it easy to serve an elegant breakfast or brunch dish with ease this season. You can cook the squash a day or two in advance and store the halves in the refrigerator.
In the morning, push two of these cooked half circles together in a heated, oiled sauté pan and crack a fresh egg in the center. Cook the egg to your desired doneness, flipping the structure mid way through. When done to your satisfaction, place it on a plate {or platter} top with your favorite grated cheese and insert a sprig of fresh herbs.
Voila! within minutes you will be able to serve this festive, satisfying breakfast or brunch dish.
Emily this looks Delicious! I have never tried this type of squash so I look forward to trying something new – Thanks for sharing!
yum!! I need to make this! Thank you for the thanksgiving inspiration.
yum!! I need to make this! Thank you for the thanksgiving inspiration.