|Delicata Squash at Fishkill Farms|
Continuing to experiment with the autumn bounty in the market, we picked up the appropriately named Delicata squash. Tender and flavorful, it cooks more quickly than many of the other squashes and comes in two shapes. The ones we find most often in our market are long and boat-shaped and can be sliced horizontally or vertically for stuffing. But, occasionally we find the smaller, pumpkin shaped ones. The taste is identical but the pumpkin shaped version makes a more refined presentation and we can't resist them when we see them.
pumpkin risotto but we've also come up with two other delicious options. This first one is a wonderful side dish with dinner or a great lunch served alongside a salad. Very few of our recipes are vegetarian or vegan but this one can quickly become one by simply using vegetable instead of chicken stock.
2 Delicata squash (any shape)
1/4 Cup wheat berries
1/4 Cup wild rice
1 1/2 Cups chicken stock (we use fat-free, low sodium)
1/4 - 1/2 Cup walnuts, chopped
1 Onion, chopped
1 Tablespoon olive oil
Large handful fresh chives, chopped
Salt & pepper to taste
Cut the squash in half and place on a baking sheet, scoop out the seeds, sprinkle with salt and place in a pre-heated 350 degree oven for 1/2 hour.
Saute the onion in the olive oil until translucent.
Place the wheat berries, wild rice and chicken stock in a pot, bring to a boil, cover, lower the heat and cook until the grains are tender and most of the liquid has been absorbed - approximately 1 hour. Add the sauteed onion, walnuts and chives to the cooked grains and season.
Remove the squash from the oven and check the tenderness level. The squash should be almost completely cooked. Spoon the grain mixture into the squash cavities and return to the oven for an additional 10 - 15 minutes. Remove from the oven and serve warm. Makes four servings.
I love the use of wild rice. I've never had good luck cooking squash but this looks simple enough. Thanks for posting!ReplyDelete