Monday, October 10, 2011

Gerry's Delicata Squash

[Susan's note: Getting a decent photo of this was a nightmare. I took about 26 shots, and this is the best of the bunch. Just wish that one piece of onion wasn't sitting there looking like a booger!]



I've never had delicata squash before. I figured it was just like other squash-you bake it and eat it! But in my search for recipes, I came across many that suggested doing a "twice baked" style of cooking. After reading several of the recipes, I decided to-SURPRISE!-wing it.

Here is my recipe:

4- Delicata squash, similar size (2-3 pounds), halved
1- small red onion, finely diced
2-cloves of garlic, minced
1/4-cup of bread crumbs
1/4 to 1/3-cup of parmesan cheese
1-Tbsp butter

After halving the squash, set half of the halves aside.
Place the rest of the squash on a baking sheet with about 1/8 of an inch of water. Bake in 350 degree oven until tender.
When cooked, allow the halves to cool until you are able to handle them, then scoop out the pulp and mash.
While the innards are cooling, sautee the onion and garlic together until soft and translucent.
Combine the onion and garlic with the mashed squash. Mix in the bread crumbs and cheese.
Fill the remaining squash halves with the squash/onion/cheese mixture. Place on a baking sheet and put in a 350 degree oven for 40 to 45 minutes, until the squash is tender and the filling browns.
Serve and enjoy!

3 comments:

Linda C said...

That looks yummy! My mother used to do a similar job on acorn squash. She would bake it, scoop out the insides and mix them with finely chopped onion and grated cheddar, then stuff the mixture in the squash to bake a while. Most recipes I see for acorn squash are sweet- with brown sugar or syrup and cinnamon. I always like the savory version better. I'll have to try Gerry's if I find some Delicata squash.

Linda

Paula Jo @ Home and Garden Decor said...

Sounds and looks so good. I love the way you post the recipe. It is so easy to follow. Now, it have to go shopping and see if I can find the squash.

Velga said...

I agree with you, Linda - I like savory versions better!