*Everything can go directly into the fridge except for your delicata squash and tomatoes which can stay on your counter-top. Good idea to give your lettuce a quick hydrating rinse before placing in the crisper. Berries are picked RIPE so be sure to enjoy pronto!
*DELICATE DELICATA- EAT THE SKIN! Oblong shaped with tan skin and green stripes. Can be baked or steamed and served as a side dish seasoned with butter and herbs, providing a sweet nutty flavor with a creamy smooth texture. Did we mention to EAT THE SKIN!!! Fantastic roasted on a cookie sheet in half moon slices. Halve the squash, scoop out the seeds, then slice into half moons, toss in a little olive/coconut oil and bake for 10 minutes on each side at 425 degrees.
*DELICATA SQUASH RINGS—> Check out this easy-to-do recipe. Just 3 ingredients:delicata, olive oil & salt! // HH RECOMMENDED DELICATA VIDEO RECIPE: HERE.
This Week’s Recipes:
ROASTED DELICATA SQUASH RINGS
2-3 delicata squashes
2 table spoons olive oil (or coconut!)
1 teaspoon of salt (or more)
Preheat oven to 400 degrees and line two baking sheets with parchment paper.
Slice each delicata squash in half horizontally (to preserve circle-shape) and scoop out the seeds with a small spoon. Then slice 1/4-inch rings.
Toss the rings with the oil and sage and salt making sure that there is just enough oil to coat. Place the rings in a single-layer on the prepared baking sheets and roast for 30 – 40 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side. Add more salt to taste, if desired.
BAKED DELICATA FRIES
Olive or Coconut oil
Slice your squash and remove the seeds.
Preheat oven to 375F.
Place about a tablespoon of fat in each of your pans, and set in preheating oven to warm. This works best/faster in a dark metal roasting pan (uncovered), but also works in a pyrex baking dish.
Wash your squash well, then slice crossways in 1/2 inch slices. Remove seeds and strings from the inside.
Remove pans from oven, spread the oil around, and place the rings in the pans so that they all have pan contact. Salt them generously, then flip them over so that they all have pan contact.
Return pans to oven on the bottom rack and set your timer for 10 minutes.
Turn all your rings , ADD THE SAGE, and bake another 10 minutes.
Repeat until the rings are browned on both sides.
*adapted from kitchenlib
ROASTED DELICATA BOATS (sweet)
* make it brown butter sage!!!!!
2 Delicata squash
1 tablespoon olive oil + a little to brush on the parchment
1 tablespoon brown sugar (optional)
kosher salt to taste – a couple of generous two-finger pinches should do it
5-6 grinds of freshly ground black pepper
Preheat the oven to 425F, rack in the upper third of the oven.
Cover a large pan with parchment, a silicone mat or foil and brush very lightly with olive oil.
Cut each squash in half lengthwise. Scrape out the seeds and the strings. A few strings here and there don’t matter.
Toss them with as little of the olive oil as it takes to coat the slices. Sprinkle half of the optional brown sugar, the pepper and the salt over the slices and toss. Repeat with the second half and toss. Lay the slices face up on the parchment-covered jelly roll pan leaving space between them. Drizzle the liquid from the bowl as evenly as you can, over the slices.
Place the jelly roll pan in the pre-heated oven. Set the timer for 15 minutes. After 15 minutes, remove the pan from the oven and turn the slices. Turn the pan 180 degrees and place back in the oven and set the timer for 12 minutes. After 12 minutes, remove the pan from the oven and turn the slices. Set the timer for 12 minutes.
Turn the pan 180 degrees and place back in the oven and set the timer for 12 minutes – check at about 8 minutes. Let the slices sit on the pan for a couple of minutes then serve.
*adapted from eatwell
ROASTED ONIONS & DELICATA SQUASH
Thin-skinned delicata squash has an edible peel, helping this side come together quickly.
2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
1 (1-pound) onion, cut into 12 wedges
1/2 teaspoon salt, divided
1 tablespoon unsalted butter, melted
1 tablespoon honey
2 teaspoons olive oil
3 garlic cloves, sliced
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons chopped fresh sage
Place a baking sheet in oven. Preheat oven to 475° (leave pan in oven).
Combine first 5 ingre¬dients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat. Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. Bake at 475° for 20 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and chopped sage.
1 head cauliflower,cored and cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer thecauliflower to a warmed serving bowl. Serve immediately.
*Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
*adapted from vegetablesfromanitaliangarden
ROASTED CAULIFLOWER w/ KALAMATA VINAIGRETTE
1 head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped
Preheat oven to 450°F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled withKalamata vinaigrette.
*adapted from hharchives
98% would make it again
OVEN-ROASTED CAULI w. GARLIC, OLIVE OIL
1 medium cauliflower, cut into florets
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1 teaspoon salt
1/2 teaspoon black pepper
grated Parmesan (optional)
Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
Remove from the oven and sprinkle with the Parmesan. Serve immediately while still warm.
*adapted from saveur