45 minutes ago
Wednesday, November 19, 2014
T'is the season to cook squash.
There are so many ways to cook squash, and so many beautiful varieties.
Recently at a cooking class, I met a nice lady and she told me about a fantastic recipe that she was addicted to. She said I MUST MAKE IT.
She said it consisted of delicata squash, coconut oil, chili garlic paste and feta.
Sounded good to me, so I looked it up on google when I got home and this is what turned up. Sounded like the recipe she was talking about.
I have to confess I haven't cooked much with coconut oil.
A friend who recently lost a lot of weight had told me he was using coconut oil much more than olive oil in his cooking. It has a high smoking point and it was great for baking and so many savory dishes as well.
Well, so far I had only used it to season my cast iron skillets (which really does a great job!) and on my dry feet (also does a great job).
I didn't like it with my eggs too much, and I didn't love the flavor using it to cook meats.
I needed to make friends with this healthy oil.
I know many of you bake with coconut oil and other new fangled products (actually they are old products, just new to me), but I am an old school. I usually use butter or olive oil (never canola and rarely vegetable oil).
This recipe specifically calls for 3 tablespoons of melted coconut oil.
Ok, this was the recipe that would make me finally like it.
Not only did I like this way of cooking squash, I loved it.
The sweet and spicy flavors were so good with the cool feta and mellowness of the herbs and the coconut oil did something to the squash too.
The house smelled like I was baking a cake and I am now a new fan of coconut oil.
The spiciness will depend on the brand of chili sauce you use. I used the Asian Sambal Oelek sauce with the rooster on the jar.
The original recipe calls for acorn squash, which worked nicely, however, I like to eat the skin on the delicata squash, so next time I will use that. Use what you can find (except butternut).
This is a great holiday side dish and I took the liberty of adding pomegranate seeds because they are so festive.
Spicy Roasted Squash w/ Feta & Herbs: (adapted from How Sweet it is)
2 large acorn or delicata squash, seeded and cut into slices
3 tablespoons coconut oil, melted
2 tablespoons brown sugar
1 teaspoons chili garlic sauce of your choice
kosher salt & pepper
4 ounces feta cheese, crumbled
1 tablespoon freshly chopped cilantro or basil
pomegranate seeds for garnish
Whisk the melted coconut oil w/ the brown sugar and chili sauce.
Lay the squash slices on a parchment lined baking sheet and brush the sauce on the vegetables with a pastry brush.
Sprinkle liberally with kosher salt and roast at 400F for about 30 minutes total, turning the slices over after 15 minutes.
Remove the roasted squash to a platter and sprinkle w/ feta and fresh herbs.
Serve warm or at room temperature.
These are addictive! SO GOOD!