The Bounty of Plant Foods: Welcome, Delicata Squash!

Look at these beauties! The green squash in the upper left is Carnival Squash. The cream colored squash on the right is Butternut. The striped squash below is my favorite of the squashes, Delicata.

It’s an unfortunate irony that when many people think of “vegan food,” they think of what is not there.  They imagine empty hamburger buns or a baked potato and green beans next to a large empty place on a plate where the steak would have been.  The only item that remains is the decorative parsley.  This is the complete opposite of the way that I perceive a vegan diet.  Remember, “vegan food” is food we already know and love.  It’s carrots and apples.  It’s cashews and peanuts.  It’s wild rice, black beans, Portobello mushrooms, and bananas.  It is the world of plant food, and that is a very abundant world.

One of the best things about having a diet in which the bulk is fresh, whole, plant foods is that variety is built-in.  With each changing season, the look of the plate changes as well.  There’s happiness with the arrival of strawberries, asparagus, and then cherries.  When they go, I welcome figs, artichokes, sweet corn, and zucchini.  Then goodbye…  And hello to persimmons, Brussels sprouts, and squash.  It means I can never get bored of what I’m eating, and in fact, quite the opposite.  I wonder how many other people are going to the grocery store and gasping because they are so thrilled that the chestnuts are back.

In our world of concrete and plastic, it brings us a bit closer to the natural world and its changes.  It makes me feel happy for the promise of spring, the joy of summer, the reflection of fall, and the steadiness of winter.  These seasonal fruits and vegetables are a gift.  If they were always here, maybe we wouldn’t appreciate them in quite the same way.  It is because they leave that we feel delight when they return.  We recognize the colorful beauty of their appearance and the fullness of their taste.  In quite a literal form, they represent the changing of seasons.

This delightfully homey meal of sauteed kale, a salad, and Delicata squash comes together in no time.

Currently, I am feeling thankful for winter squash.  I love all varieties of squash, but my favorite is definitely Delicata.  Its thin skin doesn’t need to be removed.  It  can be eaten, and the squash has a wonderfully sweet and delicate flavor.  It’s rich in vitamin A, vitamin C, potassium, and fiber.

Because it is so delicious on its own, it is easy to prepare without any fuss.  Simply heat your oven to 425 degrees.  Cover a baking sheet in parchment paper for easy clean up.  Slice the top and bottom off of the delicata squash, and then cut it in half.  Remove the seeds, and then cut the squash into slices.  Make sure the pieces are equal in size, so that they cook at the same speed.  I cut mine between a half an inch to an inch thick.  Put a bit of extra virgin olive oil in your hands and rub it over the pieces of squash.  Since we’re using parchment paper, a very minimal amount of oil is needed.  I adore rosemary, especially this time of year.  You can use a few pinches of fresh minced rosemary or dried rosemary over the top of the squash.  When using dried, break the rosemary with your fingers into smaller pieces as you sprinkle it over the squash.  Place the squash on the cookie sheet with enough space in between so that the squash isn’t touching.  Don’t overcrowd it, or else the squash will steam instead of roast.  Roast the squash for about a half an hour, checking on it about half way through to toss it.  It should take on a sweet, crusty glaze as it cooks.

Serve the squash with sautéed leafy greens topped with pine nuts, a salad, a marinated Portobello mushroom, or in a creamy risotto.  It’s even a wonderful pizza topping on a cornmeal crust with caramelized onions and black beans.

Tags: Delicata Squash, eating seasonally, roasting, seasons, vegan, vegan cooking, veganism, vegetarian, winter squash