|Berry Nutty Delicata Squash|
This recipe is based on one I found online on the Eating Well magazine. I omitted all the oil and added Basil and sea salt to suit my tastes. It turned out really well.
Prep Time: 20 min
- 1 medium Delicata Squash
- 6 Dried Apricots, diced
- 1/4 cup Dried Berries (cranberries, blueberries)
- 1/4 cup sliced or slivered Almonds
- 2-3 tbsp Pure Maple Syrup
- 6-8 fresh Basil leaves, chopped.
- 1-2 tsp Sea Salt, as a garnish
- Pepper, to taste.
Wash the outside of the squash really well to remove any specks of dirt. Slice off the tips at both ends, cut the squash lengthwise into 2, remove all seeds and pulp with a spoon.
Cut each half into 2 and then thinly slice each wedge. Place squash in a steamer basket and steam until tender (7-10 min).
Meanwhile mix berries, almonds, apricots and minced basil in a bowl. Add maple syrup to the bowl and give it a quick toss. Set aside until squash is tender.
Once the squash is done remove the steamer basket, let it drain (if necessary) for a couple of seconds and then cover the maple glazed berries and almonds with the steaming squash. Toss everything together, sprinkle some sea salt on top, and garnish with freshly cracked black pepper !!
My Assessment: For being a preparation simply consisting of steamed squash and dried fruit, this dish was a stunner. Steamed Delicata had the texture very similar to sweet potatoes. I like the flavor of sweet and salt together but if you prefer to keep those separate skip the sea salt. I thought it added a certain something to the dish. Overall, a winner!!! I think this dish would be a great addition as a side to a plant-based Thanksgiving dinner!! I had it today as a warm salad but I'm sure its going to get better with age and the leftovers in the fridge will be great as a cold salad too!! Very impressed with this new veggie!! :)