Tuesday, October 4, 2011
A Delicata Delicacy
When the child eats barely a bit of most foods on the table but smiles after she tastes my squash, that’s enough for me to declare it a winner.
The other night we went to our friend Robbie’s house for good conversations and Sunday evening dinner. Robbie is a great cook so we never worry about walking away hungry. Of course, what’s fabulous to the adult palette isn’t necessarily so to the child’s taste. A child’s food preferences are often greatly influenced by what he or she eats on a daily basis. A table filled with unfamiliar foods can be more frightening that inviting.
When I offered to prepare a delicata squash side dish, I wasn’t thinking about pleasing a child, I just made it because Jim likes it so I thought everyone else would, too. The slightly sweet vegetable topped with bright raspberries is as pleasing to the eye as it is to the tongue. Here’s the easy recipe.
Delicata Squash with Raspberries
Cut squash in two lengthwise. Place cut side down in baking dish. Fill with about water about 1/3 the height of the squash. Cover tightly with aluminum foil and bake in 400 degree oven 30 minutes or until soft. Stand back when removing the foil so the hot steam doesn’t burn your skin.
When the squash is soft, turn it over and empty the water. Cut a few bits of butter and drop into the squash cavity. Sprinkle with salt then with brown sugar. Top with walnut or almond pieces and a few raspberries. Don’t overdo it with any of the toppings; the squash flavor is great itself and these toppings just help bring out the flavor. Bake another 10 -15 minutes until the filling is melted. If one squash boat is too much for one serving, cut it in half. Serve and enjoy!
Our friends, and their granddaughter, sure liked it. They’ve already decided to look for delicata squash seeds to plant in their garden next year.