Sunday, November 2, 2008


Wanting to experiment with different winter squashes, I bought one little Delicata squash. I found this recipe somewhere on the internet, and always like to give credit where it's due. But the recipe would not print, and I failed to write the source when I scribbled it, late at night. Though I searched and searched just now, I could not come up with this recipe. So I apologize to the person or group that's responsible for this great recipe for not properly acknowledging you.
I was a bit skeptical of using mint with squash, but decided to follow this recipe exactly. Amazingly, the mint makes the dish.
Here's another tidbit: these small watermelon-shaped squashes don't taste much different from any of the other winter squashes, so feel free to use another winter squash in this recipe. One medium Delicata squash serves two people. So if you want to serve more, multiply this recipe accordingly. Whatever you do, don't leave out the cream. It also imparts something special: a creaminess that, with the mint, really complements the mild flavor of winter squash. Click here for printable recipe
The first thing you must do is to scrub the squash, then cut it in half lengthwise. Scoop out the seeds and membranes with a large spoon. Put it in a pie plate or other baking dish, cut sides up, with a little water and loosely tent some foil over it. Bake it at 400F for about 30 minutes, or till it's very tender.
Remove squash from oven to cool. Saute in a skillet 1 chopped shallot in 1-1/2 tsp. butter. When shallot is transparent, scoop the squash from the shells and add to the pan, stirring well. Add 3 Tbsp. heavy cream; bring to a boil; turn off heat. Add a dash of freshly grated nutmeg, 2 Tbsp. chopped Italian parsley,
1 Tbsp. chopped fresh mint, and some sea salt and pepper to taste.
You now have a few choices: you can serve it as is or you can puree everything in a blender. Either way, you can then, if you desire, put the not-completely-smooth squash mixture or the pureed squash mixture in a buttered baking dish and top it with buttered crumbs or top it with grated Parmesan cheese and bake till crusty. Very, very good stuff. My rating is 9 out of 10.

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