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.
- Wash the whole squash.
- Cut it in half, but not length wise; this is not the same as a butternut squash.
- Scoop out the seeds in the middle.
- Slice into ½ cm slices, creating rings.
- Drizzle on a generous amount of olive oil and toss to coat.
- 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.
- Put vegetables in sauté pain and heat on medium heat until squash is tender and starting to caramelize (about 10 min).
- Season generously with salt and pepper.
- Add 1 – 2 tbsp of pure maple syrup and toss. Finish with up to 1 tbsp of butter. Serve immediately.
- Store in the fridge for up to 3 days. Reheat or eat cold (goes great in salads!).
Enjoy, and welcome to winter!