Last week’s CSA box came with a glut of delicata squash. Although it keeps well, I was feeling industrious, so I decided to cook two of them at once — plenty to serve as a side for our dinner, as part of Nora’s dinner that evening, plus some leftover to freeze for later baby dinners. All that, and it’s only a little more effort than just making one squash, so why not?
Nora loves delicata squash. In fact, she likes it much more than butternut squash, which tastes pretty similar to me. Not sure if it is the cooking method (I tend to roast butternut squash) or the actual type of squash, but, either way, she has a discerning palate already!
The best part is that this particular recipe works just fine for babies and adults alike. In fact, I don’t usually think of winter squash as a side, but I stole a bite off Nora’s plate recently, and it was good, so I wanted some of my own!
Sautéed Delicata Squash
1-2 delicata squash
1 Tbsp olive oil
salt and pepper
Cut the ends off the squash, and then cut in half lengthwise. Remove the seeds and strings, and chop into bite-sized pieces.
Heat the oil over medium-high heat, and sauté the squash, stirring frequently, until lightly browned and tender. Add salt and pepper to taste and serve.
Simple as that!