Tag Archives: Delicata

I’m still wearing white shoes.

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*Sincere thanks to Jenny Lehman for this beautiful photo of the soup she made at home from this recipe.

Spring and fall in Washington easily compensate for summer’s most humid days and the city’s damp, insipid attempt at winter. One of the great joys of these seasons is their length. In New England, where I grew up, spring announces itself with a six-week flurry of daffodils, Forsythia and Rhododendron that fade as quickly as they arrive. DC’s season’s last months, lingering over spring flowers and the long change to autumn, marked by crisp leaves, bright mums and jaunty scarves and caps.

Why force it then? I’m puzzled by the appearance of pants and sweaters on the first 75 degree day in September while I’m still enjoying the end of summer in shorts and a tee. I feel the same way about food. Hearty soups are inappropriate on a warm, humid day no matter what date the calendar marks.

Presented with the year’s first Delicata squash, I wanted to serve up a soup that was light and celebrated this cultivar’s sweet, floral notes*, saving rich, sugary Hubbards and Kabocha’s for colder weather. A double stock, flavored with anise-y fennel, the season’s last tomatoes and earthy Shitakes bring out the lighter notes in Delicata. Using the seed mass beefs up the squash taste. This soup delivers so many layers of flavor, for so little work, the first bite caught me by surprise. Farm-fresh butter adds welcome richness. In a rare decision, we left out vinegar. Even rich balsamic dulled Delicata’s delicate sugars.

*”Seriously, floral notes and light sweetness? Next you’ll be telling me about lingonberry accents in my Pinot.” My parents and I actually conducted a squash tasting at home one night. That’s just how we roll.

Delicata Squash Fennel Soup

Ingredients:

  • 6 cups vegetable stock
  • 1-1.5 cups fennel stems and fronds
  • 2 tomatoes, roughly chopped
  • 4-6 Shitake mushrooms, stems and caps
  • 2 sprigs thyme
  • 6 parsley stems, about 3″ each
  • 1 bay leaf
  • 2 tbs olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 4 Delicata squash, peeled, seeded and cut in 1” cubes. Seed mass reserved.
  • 1-2 tbs butter

Directions:

  • While you chop the squash and onions, simmer the vegetable stock with fennel, tomatoes, mushrooms, herbs and bay leaves for 20-30 minutes.
  • Warm oil in a 4qt soup pot over medium heat. Add onion and sauté until translucent. Add garlic and cook one minute until fragrant.
  • Add squash and sauté 5-7 minutes.
  • Strain the stock into the vegetables and cook until squash is easily pierced through with a fork or tip of a knife.
  • Purée soup in a food mill or with an immersion blender. I prefer a food mill for this soup because of the smoother purée it produces.
  • Season to taste with butter, salt and pepper.
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Midnight blood sacrifice.

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My husband, Jason, first met my extended family at my sister’s wedding. My mom is one of seven, all married with children.My dad is one of three. In total, there were more than 50 family members present. I love Jason’s retelling of this first meeting.

“I was waiting for a blood sacrifice at midnight,” he says. “They were all so friendly. Every single one of them. I thought it was a cult.”

So, it shouldn’t surprise you then, that when my happy family gets together, conducting a squash tasting seems perfectly normal. This is exactly what Mom, Dad and I did last fall after visiting the local farmers market. We took four squashes – Buttercup, Ambercup, Delicata and Sweet Dumpling – roasted them with thyme and olive oil and compared. Delicata was the clear favorite: sweet, mild, firm and smooth textured*. It is also the perfect squash for this recipe.

Easy to peel, Delicata is perfect for breaking down to a 1/2″ dice. It’s light, sweetness balances beautifully with the cider glaze, mellow herbs and brightened with a splash of Sherry vinegar. It is tender enough to cook in just about 15-20 minutes.

How good is this recipe? I made it last week for dinner guests. Our friend Gerry pulled me aside before dinner and said, “Don’t be offended if I skip the squash. You really don’t want me to eat it unless you want to see me throw it back up. I hate squash.” After dinner, with a glint in his eye, he said, “I admit it. I tried a bite. It was delicious!” I was glad. Throwing up at the table would have really killed the mood.

*Buttercup was our second favorite. Richer, but still mild and sweet. Ambercup could be easily mistaken for sweet potatoes. Sweet Dumpling was similar to Delicata. It’s a reasonable substitute in a pinch, but grab Delicata if you can find it.

Cider Glazed Delicata Squash

Ingredients:

  • 2 tbs butter
  • 2 tbs chopped sage
  • 2 tbs chopped thyme
  • 4 cups Delicata squash, in 1/2 cubes. 1 large or 2 small
  • 2 cups apple cider
  • Sherry vinegar
Directions:
  • Heat a 12” sauté pan over medium heat. Melt butter in pan.
  • Add herbs and sauté without browning, 1-2 minutes
  • Add squash, and sauté 3-5 minutes, browning the squash lightly.
  • Add cider, bring to a simmer and reduce heat and cook uncovered.
  • As the squash cooks, the cider will reduce to a glaze. Add additional water, 1/4 cup at a time, if squash needs more cooking time.
  • Season to taste with salt, pepper and a splash of Sherry vinegar.