How to Make a Delicata Zucchini You Really Enjoy
Everyone loves butternut squash – why not? Even the name sounds tempting thanks to the word “oil”. However, they give some pain in the ass (crap). They are difficult to slice, difficult to peel, and take at least 40 minutes in the oven to soften after all this peeling and chopping.
Delicata pumpkin is a completely different experience. It’s easy to cut, doesn’t need to be peeled, and can be sauteed in about 15 minutes, depending on how thin you cut it. It’s so convenient it can be eaten for breakfast . (I think breakfast squash should be a business.)
What’s more, it tastes very similar, if not identical, to the popular nut. Some – like Modern Farmer – even call it “sweet potato pumpkin” because of “its brown sugar taste … like a cross between fresh corn and pumpkin pie.” Doesn’t that sound dreamy?
There are three main ways I love to cook gourmet squash on busy evenings. It’s technically a summer squash because of when it’s planted, but I’ve just started picking striped guys in my garden, which means you should be able to easily find them at your local grocery store. Look for flawless flattened skin with firm, smooth skin.
Honey them
The quickest and easiest way to make a tender squash is to rinse it, cut it in half vertically, scoop out the seeds and cut it into thin half rings. Season with salt and pepper, melt your favorite fat in a skillet, and cook over medium to high heat until the courgettes are tender and lightly browned. Turn off heat and add finely grated Parmesan cheese.
Fry them
Prepare the pumpkin as described above, but make the crescent moon slightly thicker – about 1/4 inch. Stir in olive oil or vegetable oil, season with salt and pepper and bake at 350 ℉ for 25-30 minutes, until the courgettes are tender and the skin is wrinkled. Eat as a side dish, or toss with pasta, rice, or a hearty fall salad.
Fill them up
Sliced (vertically) and scooped, the delicacy takes the shape of a boat, perfect for filling with grains, meat and / or cheese. Pre-fry the zucchini at 425 ℉ until they are soft and charred around the edges, about 30 minutes, remove from the oven and add your delicious food, then return to the oven for the last 10 minutes to melt the cheese and combine the ingredients into one full bite.