Wednesday, October 7, 2009
Stuffed Delicata Squash Rings & Crispy Baked Cauliflower
Incorporated some autumn farmer's market fare into the kitchen this week. Rather than go the 'hollowed-out squash boat' route, we sliced the Delicata into rings and scooped out the seeds from the center. These squash 'timbales' were then brushed with olive oil on the cut sides and roasted in a 375 oven until a knife could easily prick the flesh, about 20-25 minutes.
These squash timbales were then stuffed with a seasoned rice (onion & celery sauteed in chicken stock and added to steamed rice) and toasted pumpkins seeds.
Along with the squash, we sliced up some of Tom Cultons' multi-colored cauliflower to roast on a seperate pan along with teh squash. The secret to getting crunchy cauliflower is to cut the florets with as large a flat surface as you can create, oil the cut side and place on the pan cut-side down.
The pumpkin seed rice stuffed squash went great with those crispy purple cauliflower florets. We served them up alongside a boneless/skinless chicken thigh, slathered with an herbed white-wine pan-sauce.