Delicata Squash with Red Onion and Za’atar

One of my favorite fall vegetables is delicata squash. If you get them quickly enough after harvest you can cook them without peeling. The flavor is milder than butternut squash with a bit of earthiness thrown in. The shape is like a fat sausage or salami. The center of the squash is filled with pulp and seeds like a butternut or acorn squash.

I paired it with red onions and za’atar, a spice blend used in Middle Eastern cooking consisting of sumac, thyme, white sesame seeds and salt. On a whim I sprinkled a bit of vinegar on just before serving.

Delicata Squash with Red Onion and Za’atar
Servings: 8-10
Prep time: 15 minutes
Total time: 30 minutes

Ingredients:

  • 1 red onion, halved length-wise, peeled, and half moon
  • 2 Tbsp. olive oil
  • 4 lbs. delicata squash – peeled, scooped to remove seeds, and cut into 1/4″ half moons
  • 2 tsp. za’atar
  • 1 cup water
  • 1 tsp. apple cider vinegar

Directions:

  1. Heat oil in a saute pan over medium heat for about 1 minute. Add the onions and toss them in the oil until coated. Distribute the squash over the onions and then sprinkle the squash with the za’atar. Add the water, cover and cook for 5 minutes.
  2. Give the pan a shake or two to redistribute the squash, exposing areas that may have been previously covered by another piece of squash. Cook for another 5 minutes.
  3. Test a piece of squash with a fork; if the fork pierces the squash with just a bit of give then you are ready to finish the dish. If the fork doesn’t easily pierce the squash then recover and cook for another few minutes then test again.
  4. To finish the dish turn the heat up to high and set aside the cover. Gently toss the onions and squash together with tongs. Once the water has evaporated sprinkle the squash and onions with the vinegar. Plate and serve.

Notes:
I have a vegetable peeler with a serrated edge which worked well on this squash.

You’ll want a pan with a lid for this dish as the squash basically steams over the onions. I used a Pampered Chef straight-sided saute pan that we’ve had for ~15 years.

A number of recipes I looked at for inspiration suggested substituting butternut squash for delicata. You may need to cook a bit longer.

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Roasted Red Pepper Yogurt sauce

I often wants a bit of a sauce or “dip” to go with grilled chicken. This week I saw a recipe that marinated chicken pieces in a yogurt mixture before grilling them. I decided to use the yogurt as the base for a dip instead. This one came out a fantastic shade of pink.

Roasted Red Pepper Yogurt sauce
Servings: 2 cups
Total time: 10 minutes

Ingredients:

  • 8 oz. roasted red peppers, cut into 1″ pieces
  • 1 tsp. turmeric
  • 1/2 tsp. Za’atar
  • 1/2 tsp. kosher salt
  • 1 cup full fat Greek yogurt

Directions:

  1. Process the peppers for 30 seconds in a food processor. Transfer to a sieve and allow to drain for 8-10 minutes.
  2. Return the drain peppers to the food processor and add the remaining ingredients. Process for another 30 seconds until well combined.
  3. Taste for flavor and adjust salt if needed.

Notes:
I used jarred roasted peppers in the original recipe however DIY roasted red peppers are pretty easy if you have the peppers on hand.