Roasted delicata squash w/parsnip puree and garlicky kale

I was lucky enough to have one of my clients recommend that I pick up a delicata squash at the farmers market this Fall. It’s delicious and each squash halved makes the perfect meal for two when stuffed with more delicious veggies.

When you roast your squash well enough, you can also eat the skin, it’s very tender and full of nutrients that may otherwise be lost through peeling or leaving the sad shell on your plate.

Preheat oven to 425 degrees

Squash ingredients:

1 delicata squash per 2 people

1 tsp olive oil

pinch cumin

pinch salt

pinch pepper

any other spices you may like 🙂

Wash any dirt off of your delicata squash and cut it length wise in half. Scoop out the seeds- you may wish to clean them up and toss them in a little olive oil, salt and pepper and roast also. Poke each side of the squash a few times with a fork.  Brush squash with olive oil and sprinkle the spices on the top. Place squash on a baking sheet and roast until tender and slightly browned. Turn to brown both sides.

Parsnip Puree Ingredients:

about 1 pound fresh parsnips

1/4 tsp dried thyme

1-2 cloves garlic

1/2 cup vegetable broth, soymilk, or soy creamer

1 Tbsp vegan butter or olive oil

salt and pepper to taste

Put sliced parsnips in pot filled with water. Place over medium heat and bring to a simmer. Cook until tender, approximately 15 minutes.

In a saucepan, place the broth or soymilk, garlic, and spices and simmer.

Drain parsnips and place in food processor with vegan butter or olive oil and puree. Slowly add the broth/spice mixture and blend until smooth and creamy.

Garlicky Kale Ingredients

large bunch of fresh kale or chard, chopped

2-3 cloves garlic

pinch crushed red pepper

1/4 tsp cumin

juice from 1 lime

1/8-1/4 tsp salt

2 Tbsp olive oil

Saute garlic and olive oil until it just begins to brown. Add chopped kale and salt and stir to cover with oil and garlic. Cover and simmer until kale is wilted, about 5-10 minutes. Add the pepper and cumin and lime juice and stir.

To serve this dish together, take the roasted squash halves and fill them with the parsnip puree. Top with a big scoop of garlicky kale and perhaps the roasted squash seeds. Makes a great meal on it’s own, but you can also serve this with a side of tofu, tempeh or seitan, enjoy!

*This is a GF recipe


One Comment Add yours

  1. fiona says:

    The combination of the three (squash, kale and parsnip) sounds amazing… can’t wait to try it!

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