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Northwest Delicata Squash Boats

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Tasty and autumnal Pacific Northwest Delicata Squash Boats recipe that uses local, seasonal ingredients. 

Ingredients

Scale

Delicata squash boats:

  • 2 ripe delicata squash, sliced in half lengthwise, gutted and seeded
  • Olive oil to coat
  • 1/2 a tablespoon of salt to season all four boats

 Persimmon Apple Sauce:

  • Olive oil to coat bottom of saucepan
  • 1 ripe Fuyu persimmon, peeled and roughly chopped into half inch pieces
  • 1 apple, peeled and roughly chopped into half inch pieces
  • 1/2 teaspoon Saigon cinnamon
  • Few cranks of fresh cracked black pepper (omit if not fresh)
  • 1/2 tablespoon of apple cider vinegar
  • Salt to taste

Fried Rice Filling (will yield extra for tasty leftovers):

  • 4 cloves of garlic, crushed and roughly chopped
  • 1/2 of a fennel bulb, roughly chopped
  • 1 whole radicchio head, thinly sliced
  • 2 cups cooked white rice
  • Handful of torn cilantro leaves, some stems okay
  • Salt to taste

Instructions

  1. Preheat oven to 350° F.
  2. Cover a baking sheet with parchment paper and lay down the four halves of delicata squash equally, meat side facing up. Coat tops and sides with olive oil. Liberally and evenly sprinkle with salt. Bake on middle rack for 45 minutes.
  3. While the squash is baking, bring a medium saucepan to medium heat and add olive oil. When hot, add the persimmon and apple pieces along with the apple cider vinegar,  Saigon cinnamon and fresh cracked black pepper. Mix throughly and Cook for 3-4 minutes. Bring to a boil then immediately bring to a low simmer and let simmer on low for 10-15 minutes, stirring to mix and avoid any sticky bottom. Appropriately salt to taste.
  4. While the squash is still roasting and sauce is simmering, bring a large pan to medium heat and add oil to coat bottom of pan. Add the chopped garlic, radicchio and fennel with a teaspoon of salt and cook for 3-4 minutes, careful not to brown. Then add the cooked rice and handful of chopped cilantro leaves and continue cooking for another 3-4 minutes for the flavors to come together. Appropriately salt to taste.
  5. When everything is done, let cool out in the open.
  6. To assemble, take one squash half which is now a “boat” and fill it with the rice filling and the sauce in any order. 

Notes

  • Make sure to salt to taste appropriately. If it is “bland”, then it hasn’t been seasoned enough with salt.

Find it online: https://bakeroise.com/northwest-delicata-squash-boats/