Delicata Squash with Apples and Chili Spices

Arrrrggghhh – it’s the 10th Anniversary of Talk Like a Pirate Day, mateys!

Well, that was fun.

Anyhoo, it’s also Wednesday, which is almost as fun as Talk Like a Pirate Day.  For what it’s worth, I’m closing in on this cookbook thing (I do not know how other bloggers put cookbooks out so quickly – perhaps they give up things like sleeping and bathing?), and have gotten to the point where I’m cooking older recipes and taking new photos of them, because In The Beginning, ’s Food Photography Sucked.  Like a bucket of ticks.

One of the dishes I’ve done lately was one originally posted nearly two years ago, when we began our love affair with winter squashes.  Which, coincidentally, have begun to make an appearance in our CSA share and at the farmer’s market; methinks it’s time to visit our squash farmer (and perhaps discuss another goat?).

One of our favorite squashes is delicata, a small oblong-shaped squash with a cream colored, green-striped outer skin and a golden, fine-textured inner flesh. It ranges in size from 5 to 10 inches in length, with an average weight of 1 to 2 pounds, and is considered a “novelty squash.”

We consider it delicious, especially in this dish, which is one of Jolly’s favorites.

Oh, and look – it’s Whole30 compliant, too.  Vegan, even.

Delicata Squash with Apples and Chili Spices
Delicata Squash with Apples and Chili Spices

Delicata Squash with Apples and Chili Spices

Serves: 4
Ingredients
  • 1 pound delicata squash, peeled, seeded and cubed
  • 1 small onion, diced
  • 1 medium tart cooking apple, such as Granny Smith,
  • peeled, cored and diced
  • 2 tablespoons coconut oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
Instructions
  1. In a large saucepan, bring 1 quart of water to a boil; parboil the squash cubes for 2 to 3 minutes. Drain and drop into a large bowl of ice water to stop the cooking process. Once cool, drain again and set aside.
  2. Heat a large skillet over medium-high heat until hot, but not quite smoking. Add the coconut oil and, once melted, swirl to coat the bottom of the pan. Add the squash, apple and onion; reduce the heat to medium. Add the salt, pepper, chili powder, cumin and garlic powder and cook, stirring frequently, until the squash and apples are fork tender and the onion is soft and fragrant, 7 to 10 minutes.
  3. Nutrition (per serving): 124 calories, 7.2g total fat, 0mg cholesterol, 487mg sodium, 477.2mg potassium, 16.4g carbohydrates, 2.8g fiber, 6.5g sugar, 1.6g protein

 

 

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