Tag Archives | side dish

stuffed delicata squash: two ways

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Stuffed delicata squash is a fantasic fall dish. Creamy sweet inside like a sweet potato, one of the benefits of this winter squash is that the rind can be roasted and eaten, another is that it’s easy to slice into. Squash boats can accomodate a wide range of stuffing variations which overall are easy to prepare. It’s a meal that can satisfy meat lovers to vegivores alike. It also makes for an impressive side dish. Recipe and directions below.

Roasted Squash
Preheat the oven to 400°F. Slice two prewashed squash lengthwise. Using a spoon, scoop out the seeds. Drizzle or rub a 1/4 teaspoon of olive oil on all sides, and set the squash face down in a baking plan. Place in the oven for roughly 15-20 minutes. The squash should be soft yet firm.

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Mushroom Stuffed Delicata Squash
1 cup chopped mushrooms such as cremini, button, shiitake or a mix
1 medium diced shallot
1 tablespoon vegetable broth
1 1/2 tablespoons seasoned breadcrumbs
2-3 teaspoons Parmesean cheese
1 1/2 tablespoons sunflower or canola oil
1 teaspoon chopped fresh thyme
Kosher salt to taste
ground black pepper to taste
* 1 delicata squash

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While the squash is roasting in the oven, begin preparing the stuffing. Heat the oil in a pan and add the shallots followed by the chopped mushrooms. Add a dash of salt and cook on medium heat for several minutes until the mushrooms reduce. Then add the liquid to the pan and continue cooking. Add a bit of the breadcrumbs and mix thoroughly. The mixture should be moist, not too dry. The cheese can be added at this stage, leaving a bit to top the squash. If aiming for a vegan dish, omit the cheese altogether. Add the seasoning, taste and adjust as needed. When the squash is out of the oven, gently scoop out the center and add it to the pan. Be sure to leave the rind intact. Mix the squash with the mushroom mixture. When combined, spoon the stuffing into both sides of the squash. Sprinkle with the remaining breadcrumbs and Parmesan cheese. Place the stuffed squash back into a baking dish and into the oven for 20 minutes. Remove when the top is slighghtly brown. Garnish before serving.

Sausage Stuffed Delicata Squash
1 sausage link, decased
1 medium diced shallot
1 1/2 tablespoons seasoned breadcrumbs
2-3 teaspoons Parmesean cheese
1 1/2 tablespoons sunflower or canola oil
1 teaspoon chopped fresh thyme or oregano
Kosher salt to taste
ground black pepper to taste
* 1 delicata squash

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Similar to the mushroom-stuffed preparation above, while the squash is roasting in the oven, begin preparing the stuffing. Heat the oil in a pan and add the shallots followed by the sausage. Add a bit of the breadcrumbs and cheese, leaving a bit to top the squash later, mix thoroughly. Add the seasoning, taste and adjust as needed. When the squash is out of the oven, gently scoop out the center and add it to the pan. Be sure to leave the rind intact. Mix the squash with the sausage mixture. When the sausage is browned and combined with the squash, spoon the stuffing into both sides of the squash boat. Sprinkle with the remaining breadcrumbs and Parmesan cheese. Place the stuffed squash back into a baking dish and into the oven for 20 minutes. Garnish with chopped scallions or parsely before serving.

Stuffed delicious delicata squash. Enjoy!

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accordion fingerling potatoes

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Every once in a while a side dish will steal the show. I first had these fingerling potatoes at a friend’s pool-side picnic and all of the guests found the dish to be a fun way to serve up spuds. Easy to prepare, these accordion-cut potatoes are a conversation-starter and remain memorable even while you’re clearing plates from the table. Adapted from Food & Wine magazine, here’s the recipe:

accordion fingerling potatoes
1 pound washed fingerling potatoes
1/4 cup extra virgin olive oil
2-3 garlic cloves, minced
Kosher salt or rock salt to taste
Fresh ground black pepper to taste
1-2 tablespoons fresh chopped parsley for garnish

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Note: Try different seasoning options such as adding smoked paprika to the mix. Another option, in place of the parsley, add fresh chopped dill or rosemary to the olive oil and garlic mixture before tossing with the potatoes and placing in the oven.

Preheat the oven to 400°. In a small bowl, whisk the olive oil with the minced garlic and add seasoning. Wash the fingerling potatoes (keeping the skins on) then pat dry. Using a sharp paring knife, cut slits into each potato at intervals but be sure not to slice all the way through to the bottom. Toss the pototoes in the olive oil seasoning before placing on a baking sheet. Season with additional salt and pepper. Roast the potatoes with the cut sides up for roughly 35-40 minutes until golden and crisp. Transfer the potatoes to a platter, garnish before serving.

If you’ve ever wondered why potatoes are called spuds, a quick read shares some insight. And Bon Appétit shares the etymology of the word “potato” in their Eat Your Words section.

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