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.
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
- 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.
- Add the chopped leek and cook for another 5 minutes, stirring often.
- Add the apple, sage and vinegar. Stir to incorporate and cook for another few minutes, until the apple is cooked and the sage wilted.
- Season with salt and pepper and serve warm.