We have entered the season of the Winter Farm Share, and though we mourn the passing of the summer produce, the sheer volume of veggies coming into the house means that we need to step up the vegetable consumption. Last week we received the fall squash that I wait all season for – the delicata.
In my mind, the delicata is the perfect squash – it’s small enough for a dinner for one, you can eat the peel, and it roasts up very quickly. All of that is enough to achieve squash perfection, but it is the sweet butternut-like flavor and super creamy texture that put it above all other squash in my kitchen.
I had some left over skirt steak from the cabbage stir fry the other night, so I knew I wanted to pair that with the squash somehow, but indecision plagued me again. I definitely wanted to roast the squash with some more chipotle puree, but wanted to stir fry the beef with a bit of asian flare. So, I did both, and put them all in a bowl together, and it was pretty delicious – and went a long way to cleaning out the crisper.
Combine above ingredients in a bowl and stir to coat the beef. Let it marinade while you roast the squash
2 delicata squash, peeled and seeds removed, then cubed
1 clove garlic
1 T chipotle puree
1/4 tsp salt
olive oil spray
Preheat the oven to 400 degrees. Spray a small sheet pan with olive oil. Combine the cubed squash, chipotle puree, garlic and salt in a mixing bowl and toss to coat the squash with the puree. Pour the squash onto the sheet pan and roast for 40 minutes, stirring halfway through.
1 T oil
1 clove garlic minced
handful of brussels sprouts, washed and sliced in half
Beef from above
- During the last few minutes of squash roasting, put the stir fry together. Heat a large skillet over medium high heat. Add the oil, and then add the beef in one layer. Cook for 30 seconds, then stir and cook for 30 seconds more before removing the beef from the pan and setting aside in a clean bowl. Add the onion and brussel sprouts to the pan, and saute for 3-5 minutes, until the onions soften and the brussels sprouts are nearly tender. Add the garlic to the pan, then add the beef and juices back to the pan and cook for 1 more minute.
- Plate the dish by serving over brown rice, and serve the squash on the side.