Zucchini and Delicata Squash

In this week’s CSA share, we got some lovely Delicata squash.

If you’re not familiar with this vegetable, Delicata is one of the first winter squash varieties to be ready for harvest — butternut and acorn and the other delicious varieties won’t be ready for another month or more.

Unlike other types of squash (which you almost have to hack with a cleaver to “peel,”) the white-with-green-stripes Delicata is also the only winter squash that you can cook and eat with the skin on! The seeds inside also scoop out easily, for quick preparation.

If stored in a cool, dark place, Delicata squash keep well into the winter months. If you are impatient, like us, here is an easy, quick weeknight recipe you can try:

INGREDIENTS:

1 or 2 medium (8″ long or so) Delicata squash
1 or 2 medium Zucchini or yellow summer squash
3 Tbsp Extra Virgin Olive Oil (we used Picucal Olive Oil, and it was great)
1 Tbsp Thyme
2 Tbsp local honey (optional)
Coarse Sea salt and black pepper to finish

STEPS

Wash the zucchini, remove the stem and blossom ends, then cut into slices, 1/2″ thick. Wash and pat dry the Delicata squash and slice in half, lengthwise. Scoop out and discard (compost) the Delicata seeds. Cut off 1/2″ of the top and bottom ends of the Delicata squash, then use a sharp knife to slice the remainder into 1/2″ thick pieces.

Transfer the zucchini and Delicata pieces to a medium baking dish. Toss the vegetables in the olive oil, and sprinkle with thyme. Drizzle the squash with a little honey, if using, and toss again to lightly coat.

If making this recipe on the stove, transfer mixture to a medium skillet and sauté, about ten minutes, over medium-high heat. If veggies start to stick, add a little more oil and stir more frequently.

If making this recipe on the grill, transfer vegetables to an oiled, perforated grill pan and cook for 8 – 10 minutes, turning once (or tossing mixture several times).

Garnish with a little coarse sea salt and black pepper and serve immediately.