Delicata Squash Saute with Apple and Leek

Okay. So I said that I wasn’t going to be posting anything on here until after finals… but when my friend who’s in charge of our local food-buying club asked me for some recipes for an upcoming organic squash buy, my mind started racing and I realized I didn’t have a whole lot on the blog by way of squash. Which is a crime against humanity. Because I love winter squash with a complete and total abandon. Dramatic? Yes. Accurate? Yes. 

I picked up the original recipe from my local New Seasons and modified the heck outta it. They had a sampling in store and it was so good! I was sad I only had a small little paper cup with less than a bite of food provided. Oh well. It only meant I had to go home and make it me-friendly… which was probably better in the long run anyway.

This dish would make a fantastic side dish and is kid-friendly. Talk about a win if you can get kids to eat squash without it ending up on the ceiling! … not that we ever did that to my parents. Ever. (We usually hid food under the table.) Anyway, cook up a pork tenderloin and serve this up on the side. Your guests and kids will thank you.

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Delicata Squash Saute with Apple and Leek

  • 1 medium organic Delicata squash, seeded and cut into ½" pieces (about 2 cups)
  • 1 organic leek, halved and chopped
  • 2-3 tart organic apples, peeled, cored and diced (I used organic pippin apples)
  • 2 tbsp pasture-raised organic butter, unsalted (such as Kerrygold)
  • 6-6 leaves fresh organic sage, roughly chopped, or 1 tbsp dried organic sage
  • 1 tbsp organic, raw apple cider vinegar (such as Bragg’s)
  • sea salt and pepper to taste
  1. Over medium heat, melt the butter in a medium-sized frying pan and add the squash with a pinch of sea salt. Cook over for about 10 minutes, or until the squash is lightly brown, stirring often.
  2. Add the chopped leek and cook for another 5 minutes, stirring often. 
  3. Add the apple, sage and vinegar. Stir to incorporate and cook for another few minutes, until the apple is cooked and the sage wilted. 
  4. Season with salt and pepper and serve warm.