Delicata Squash & Onions with Tomatoes!

I like to try new things. On a recent trip to Trader Joe’s, I spied a pretty display of different types of squash. My eye kept going to the pretty Delicata Squash and so I picked two of them. Here’s what I did with them.

I have had two delicata squash’ sitting on my counter for the past month (yes, MONTH!). They arrived in my home in much the same way a lot of things do: impulse purchase at Trader Joe’s! Last night I decided I was tired of looking at them, so I did a quick search through some recipes on the Internet to see what to do with them. Nothing appealed to me so I decided to put together my own using ingredients I had on hand.

I have an abundance of fresh herbs in my garden so I picked some thyme and some tarragon. I also had about a quarter of a bag of basil sun-dried tomatoes to get rid of. I hate those things, but my husband loves them, so I indulged him. Next I simply cut the squash in half, cored it and sliced it and then sliced a couple of Spanish onions. (I would have loved to use red onions for their color, but we were out.) Lastly, I threw in the last of a bag of baby Roma tomatoes mostly for color.

Pretty, isn’t it?

If you have never had Delicata squash, it tastes like a cross between butternut, acorn and yellow squash. They told me at the store that it is sweeter, but I found it to be milder. It’s not as dense as acorn and butternut and not as watery as yellow squash. I found it to be a perfect mixture and I love the fact that the skin is so thin, it can be eaten. (No need to peel! Yay!)

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I greased a casserole dish, sprinkled in some of my fresh thyme leaves and a few cloves of garlic and then I put down my slices, alternating between the squash and the onion. Last but not least, I sprinkled on the chopped sun-dried tomatoes and the last of a bag of baby Roma tomatoes.

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Once I was satisfied with how it looked, I melted about 3 Tablespoons of butter and a splash of olive oil along with more thyme leaves and tarragon. I drizzled the mixture over the top of the squash and onions and tomatoes.

I covered it with foil and baked it at 400 degrees for the first 20 minutes, then I uncovered it and baked it 30 minutes more (until it was fork tender.)

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Let me tell you. I am a fan of this squash and this dish. The next time I make it, however, I will come up with some form of sauce to bring it all together. This could have easily been done on a sheet pan with no particular order, but I liked this presentation for the table.

I decided to pair this with blackened sword fish (recipe is coming next ), and roasted green beans and it was delicious.

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Ingredients:
2 small Delicata Squash
2 Onions (use what you like)
10 sprigs (or more) of fresh thyme
10 sprigs (or more) of fresh tarragon
4 cloves garlic
2 Tbsp. Olive oil
4 Tbsp. butter (use REAL butter!)
10 (or more cherry tomatoes) I used baby Roma tomatoes
3 Tbsp. chopped sun-dried tomatoes (optional)

Directions:
Preheat oven to 400 degrees.
Slice the squash length-wise. Core and then slice into wedges.
Slice the onions the same size as the squash.
Grease a baking dish. (anyway you like. I used coconut oil spray)
Sprinkle down about ¼ of your fresh herbs.
Crush the garlic and add it to the pan as well.
Put down the squash and onions, alternating between the two.
Add the tomatoes and the sun-dried tomatoes on top.
Melt the butter and 1 Tbsp. olive oil with remaining herbs and drizzle all over the top of the vegetables.
Cover with foil and bake 20 minutes.
Uncover and bake 30 minutes more (or until fork tender).

Now say, “Delicata, Delicata, Delicata!” (because it’s fun to say!

 

 

Yummy Asian Inspired Meatballs!

I started making these little bites of delicious love many moons ago. Even though we have been on a ground chicken kick for a while, these balls certainly remain a favorite!

Why does it feel like I am always talking about Meatballs?

I resurrected this recipe when I discovered a package of ground turkey lurking in the back of our fridge. I remember it was supposed to become the main ingredient of a turkey meatloaf recipe I want to try. I wasn’t feeling especially creative last night, so I went with a recipe I’ve done so often, I know it by heart.

Hello beautiful Asian Inspired Meatballs with super yummy sauce. These balls are great for a main course but work beautifully as appetizers as well.


INGREDIENTS:

MEATBALL INGREDIENTS:

2 lbs. ground pork or ground beef (I haven’t tried these with ground chicken yet.)

2 tsp. Toasted sesame oil

1/2 cup steel cut oats (more if necessary)

1/2 tsp. ground ginger (fresh is best)

2 eggs

3 tsp. minced garlic

3 green onions thinly sliced

1/2 cup chopped cilantro

optional garnish: toasted sesame seeds, sliced scallions

ASIAN SAUCE INGREDIENTS:

2/3 cup hoisin sauce

1/4 cup rice vinegar

2 garlic cloves, minced

2 Tbsp. soy sauce

1 tsp. sesame oil

1 tsp. ground ginger

DIRECTIONS:

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (about one inch), and place on a greased baking sheet or in a 9×13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, pour the sauce over the meatballs and gently stir them until coated.

Serve warm, and sprinkle with additional garnish. (I used sesame seeds and cilantro. Green onions would be nice as well.)

Breakfast Burritos ala Bobbe. My first video.

Breakfast on Thanksgiving was delicious and a personal favorite: breakfast burritos ala Bobbe! Rater than repost the recipe, I decided to try to make my first video!

Trying to teach myself how to do videos. This is too slow, but it’s a good first try.

This was Thanksgiving Day breakfast. I have posted the recipe before. The key to these things is not to skip the step of heating and browning in a medium heated pan. Don’t worry if you burn them a little either; that’s extra flavor!

I will be back next week with some new recipes and blogs. Hubs and I catered a Wedding for 250 people last weekend, so this little blog of mine had to take a backseat for a time.

Here are some pictures of what we did. I was very pleased with the results. It was all simple food, but we made it beautiful.

Hi Gang! Just a Note!

Just poking my head in the door to say hello and that I’ll be back soon!

Just thought I’d pop on and say a quick hello! I am catering a Wedding this weekend, so I have been MIA here for a week. Not to worry! I will be back next week (or sooner) with all sorts of fun appetizers and some easy peasy recipes to use during the Holidays.

Today at church we’ll be serving up some meatball stroganoff over egg noodles with a side of glazed carrots. I’ll be posting this recipe in the days to come.

Meanwhile, I miss you all and thank you for the continued support!

I’d love it if you would subscribe to this blog if you haven’t already done so and pick your favorite recipe and share it. That would be GREAT!

Love to all!

Bobbe

Veggie & Quinoa Stuffed Patty Pan Squash

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Yesterday’s blog about Good Grains got me to thinking about stuffing things! During the summer months our city has an abundance of farmers markets I like to visit. I must have walked by a dozen types of patty pan squash before I decided to pick up a few to see what they are like. It was actually the grower who shared with me that one of the best uses for them is to stuff them. (We also like them on the grill, but that’s for another time.)

As soon as I arrived home, I scoured the cabinets and bins to find what would go inside my squash. I settled on sprouted quinoa with red peppers and onions.

Here’s my sautéed onions, red bell pepper, squash, salt & pepper, minced garlic and cooked quinoa all read to stuff in.

In order to do these squash properly they need to be pre-baked a little bit. (Below)

All stuffed and ready to head into the oven for the final bake! And then, the final product. These were delicious, filling and super healthy.


Ingredients:

3 patty pan squash

1 package sprouted quinoa (I save time by using the pre-packaged mixes)

2 Tbsp olive oil

1 Tbsp REAL butter

1 large onion diced

1 large red bell pepper diced

2 cloves garlic minced

Salt & Pepper to taste

1 egg

1/4 cup fresh herb (I used basil because I grow it, but flat leaf parsley or fresh thyme would be wonderful in this.)

Directions:

Preheat oven to 350.

Prepare the quinoa according to package directions and set aside.

Scoop out the squash to make a well for your stuffing.

Coat the squash in olive oil, salt and pepper. Place in baking dish. Bake for 10 minutes until somewhat soft but still firm.

Chop up what you scooped out and add it to your vegetables for sautéing

Using the olive oil and butter, Sauté the onions, peppers, garlic and squash until soft. Set aside to cool.

Mix the egg, prepared quinoa, 1/2 the chopped basil and sautéed vegetables together.

Stuff your squash.

Return to the oven and back 20 minutes.

Garnish with the remaining basil!