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!

 

 

Working Smart, not Hard with Simplot Good Grains!

may or may not have mentioned that my husband and I cook the Fellowship Meal for a large church every Wednesday night. We have a lot of diners who are watching their weight and/or trying to eat more healthfully. Because of this, we try to offer things that they can eat and not feel guilty about.

I may or may not have mentioned that my husband and I cook the Fellowship Meal for a large church every Wednesday night. We have a lot of diners who are watching their weight and/or trying to eat more healthfully. Because of this, we try to offer things that they can eat and not feel guilty about.

LAST week, we made the tortellini dish that destroyed everyone’s Weight Watcher’s points!  Naturally last night, I wanted to make up for that. Ordinarily this would have involved buying fresh vegetables and a lot of preparation chopping, cooking, serving, etc. However, for the past six weeks, I have been working full time filling in for one of my office mates and catering a number of events, so I opted for a healthy and easy side dish! Operative word: easy.

Enter this stuff:

Ancient Grains & Kale blend

Charlie and I bought a bag of Simplot Good Grains Ancient Grains & Kale Blend a couple of weeks ago thinking we’d see how we like it before introducing it to the church. One of the dishes we make at least one a week are tuna bowls. Usually that starts with a base of either quinoa or couscous. I am not a huge fan of plain quinoa, so if I’m going to eat it, it usually involves my having to saute a lot of things to add into it. Some nights I just don’t feel like doing all of that so these grains were worth trying. We like them very much and find them very versatile! There are only two of us, so one bag of this stuff keeps perfectly in the freezer and we can get about 5 meals for two out of it.

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This is one of our tuna bowl suppers.  Now we sub the couscous base for the Ancient Grains & Kale Blend.  YUMMY!

Which brings me to last night at church. We bought two cases of the Exotic Grains and Fire Roasted Vegetables Blend and then added freshly sauteed chopped onions, red and yellow peppers and a very  large bag of spinach. There are so many roasted vegetables already present in this mixture, that it’s not really necessary to add anything. I just wanted to add my own flair to it. I also happened to have a huge bag of spinach and another bag of chopped onions to get rid of! (Truth) After this, I added soy sauce, one of my favorite seasonings; Lawry’s Seasoned Salt; fresh cracked pepper and a lot of garlic Italian seasoning to taste.

Simplot Good Grains

As I was making this dish last night, my mind was conjuring up all sorts of other dishes that could be made utilizing these wonderful grains. I think they would be awesome to add to salads, wraps, burritos, quesadilla’s and even soups. If you like stuffing vegetables like mushrooms, acorn squash, zucchini or even tomatoes (yes, I know tomatoes are fruits), this brand makes other grain mixtures that would lend well this!

Just the word, “Stuffing” makes me think of Thanksgiving and Thanksgiving makes me think of sage and sage makes me think of sage dressing and that makes me think that roasted butternut squash, cranberries and/or apples could be added to any one of the Good Grains Blends for a delicious Thanksgiving side dish! The possibilities are endless!

In fact, I just thought of another way to make this, Asian fried rice style! Follow all of the directions for making fried rice but sub in whatever Good Grains Blend you like the best! Happy experimenting!


Since last night I was cooking for a huge crowd and seasoning as I go, and since I highly doubt you want a recipe for 100+ people, I will simply tell you to go out and get yourself a bag or two. Heat it up, taste it plain (it’s great) and then start adding whatever it is that makes your palate happy!

PS-some more images:

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