5-Ingredient Sautéed Delicata Squash
Plus, arugula quinoa salad with pecans & a new Jewish cookbook
It’s winter squash season!
I have to be totally honest and admit that I love decorating with winter squash more than I love eating it. I’ll buy an acorn or delicata squash with the intention of serving it for dinner, but then it sets on my kitchen window sill for weeks providing ambiance instead of sustenance.
Even if it’s not my very favorite vegetable, there is something about the sweet flavor and lovely aroma of cooked winter squash that I really do enjoy, at a least a few times during the season.
When I do get around to cooking winter squash, I usually roast it (425F for about 30 minutes, sliced and tossed in olive oil).
But, if you’re short on time, this recipe for sautéed delicata squash uses a faster method.
Here’s how to do it:
Cut the squash into 1/4-inch slices.
Sauté the sliced squash in a drizzle of oil for 2 to 3 minutes on one side, until the squash is nicely browned.
Flip the slices and sauté the second side for another 2 to 3 minutes, until both sides are nicely browned.
Pour 2 tablespoons of water into the saute pan. Immediately put a lid over the skillet and turn the heat down to low. Steam the squash for 3 minutes, which will finish cooking the flesh and make it soft and tender.
You can finish with a pat of butter and sprinkle of cinnamon. Or, add a savory spice like smoked paprika. Or, sprinkle the squash with chopped nuts and pomegranate seeds. Or shaved parmesan. There are lots of options!
The full recipe and detailed instruction are here: Sautéed delicata squash
Delicata is a variety of winter squash that is especially easy-to-make. The skin is edible, which means you don't need to waste time peeling. It also has a small oblong shape that is easier to cut than other types of squash. The flavor is mild and just slightly less sweet than other types of winter squash. It’s also very pretty as a side dish!
Dinner Last Week
I’m always curious about what other families are eating. Aren’t you? Here’s what my crew ate last week.
Monday: Instant Pot lentil soup with Italian sausage + Trader Joe’s frozen samosas
Tuesday: Grilled salmon steaks, roasted potatoes and arugula quinoa salad. The salad is simple and really tasty, just arugula and quinoa tossed with pecans, dried cranberries and a versatile lemon vinaigrette. You can find the recipe on Kitchen Skip. (just between you and me, the salad is also great with just arugula and no quinoa)
Wednesday: Roasted lemon paprika chicken with veggies and chickpeas. This dinner recipe will be sent to paid subscribers on Friday. It’s great served with pita bread, hummus and tzaztiki.
Thursday: I’m trying to add more super-quick recipes to my food blog, so I tried out a new recipe for 10-minute refried bean soup. This soup really is a fast, easy and very filling vegetarian dinner. I’ll let you know when the recipe is available on Kitchen Skip!
Friday: We ate leftovers from Wednesday and Thursday. One of my kids turned the leftover chicken into tacos (I always keep tortillas in the freezer). We also had a flashback Friday movie night and watched Mrs. Doubtfire.
Leah Koenig is a writer and cookbook author who passionately focuses on global Jewish cuisine. I found Leah through her Substack newsletter, The Jewish Table. Her newest cookbook, Portico, is a tour through the oldest Jewish community in Europe, found in a neighborhood in Rome.
Rome’s Jewish community dates back more than 2000 years. According to Koenig, “Through the centuries the community has been shaped by both the creative and determined people who have lived there and vast periods of unthinkable discrimination and hardship. But out of strife grew resilience, deeply knit community and a beguiling cuisine.”
I love cookbooks that double as travel portals, with gorgeous photos, stories and history woven into the recipes. This cookbook will make you wish you were sitting at a kitchen table in Rome, enjoying the good company and cozy food found on Via del Portico d'Ottavia, the main road in Rome's Jewish Ghetto neighborhood.
Portico has uniquely Roman recipes, like braised artichokes, marinated zucchini and braised meat over pasta. Most of the recipes aren’t for busy weeknight meals and will make you yearn for leisurely family dinners, afternoon meals with friends and holidays spent around the table.
I hope we can all seek out a little bit of quiet this weekend, intentionally slowing down and taking a deep breath. Our busy lives don’t often allow time for reflection or for simply holding our kids close. Let’s all make sure to do so this weekend.
xo
Jenny
Always fun to read! I'm trying the Lentil soup this weekend!