SEASONAL SQUASH RECIPE

This months healthy recipe is from Dr. Lisa Ghent’s, from Collaborative Wellness. Connect On Instagram
If you haven’t heard of delicata squash before, you’re going to thank me. I first tried a delicata last year when I got it as part of my CSA from Schoolhouse Farm. I didn’t even really think I liked squash, but this one is different. It’s a creamy colour and has a distinctive pinstriped appearance. And my favourite part? You can eat the skin. Inside it has a mild and sweet flavour. It’s also incredibly versatile; you can stuff it, bake it, steam it, roast it, but my favourite is to sauté it. It’s also a great source of many nutrients – potassium, fibre, magnesium, manganese, and vitamins C and B.

Here’s how I like to prepare it. It’s super simple and quick.

  1. Wash the whole squash.
  2. Cut it in half, but not length wise; this is not the same as a butternut squash.
  3. Scoop out the seeds in the middle.
  4. Slice into ½ cm slices, creating rings.
  5. Drizzle on a generous amount of olive oil and toss to coat.
  6. Thinly slice a whole shallot or half an onion. Slice or chop 2 cloves of garlic (or I used 1 large clove of Russian garlic). Add to the bowl of squash.
  7. Put vegetables in sauté pain and heat on medium heat until squash is tender and starting to caramelize (about 10 min).
  8. Season generously with salt and pepper.
  9. Add 1 – 2 tbsp of pure maple syrup and toss. Finish with up to 1 tbsp of butter. Serve immediately.
  10. Store in the fridge for up to 3 days. Reheat or eat cold (goes great in salads!).

Enjoy, and welcome to winter!

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