Delicata Squash with Spicy Miso

Delicata squash won't be around for much longer so enjoy it while you still can! I love using delicata squash with strong flavors. Here are a couple of my own favorite recipes that use delicata squash:

• Zucchini "Chili"
• Dal with Winter Squash
• Delicata Squash Bisque

Delicata is versatile because of its mild flavor and delicate texture, which combines the best of winter and summer squash. Hands down, the best way to highlight the flavor and texture of delicata squash is roasting. I love the squash cut fairly thickly with a little color.

I did a little research and first found a recipe for a Roasted Delicata Squash Salad from 101 Cookbooks. Making a salad from roasted vegetables? Why, yes, that is right up my culinary alley. Millet Salad with Orange Vinaigrette, perhaps? I think a lentil salad with roasted winter vegetables will be in near future. 

What caught my eye in the roasted delicata squash salad post was the mention of the inspiration of the recipe: delicata squash with spicy miso. I found Delicata Squash with Spicy Miso Butter from The Dinner Files. I love miso and I love harissa, both of which are quite at home in my refrigerator. I never would have thought of combining them! I have no other way to word to describe miso than with funky. Delicata squash is the perfect canvas for miso's funkiness balanced with harissa's fieriness. I added a few whole cloves of fresh garlic to my second creation of this recipe and loved it even more. Enjoy!

Roasted Delicata Squash with Miso and Harissa

by Ace Nation

Keywords: bake vegan delicata squash miso harissa

6056134

Ingredients

• 2 tablespoons canola oil (more if needed to coat the squash)
• 1 delicata squash
• 1 tablespoon miso
• 1-2 teaspoons harissa (more or less depending on taste)
• Kosher salt,, to taste

Instructions

To prepare the squash, cut the ends off and cut length-wise down the middle. Scoop out all the seeds and membrane. Place cut-side down on a cutting board and cut into 1/2 inch slices.

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together oil, miso, harissa, and salt until smooth (this will separate and the miso might have a grainy texture, this is normal).

Add squash to the oil-miso-harissa mixture. Toss until all the squash is coated on all sides with the oil.

Place in a single layer on a baking sheet. Bake about 10 minutes, then turn. Continue baking another 3-5 minutes, until the squash is tender but not overcooked.

Enjoy!

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Ensalada de Remolacha: Cuban Beet Salad

 Here is my attempt at creating one of my favorite dishes from one of the best restaurants on the planet: Pambiche in Portland. Z. and I always get primera vuelta, which is a great way to try many several different dishes without a huge commitment. You have a choice of an empanada, croquetas, or frituras which is served with tostones, fried green plantains. The third dish, and for me, the pièce de résistance is the salad. Like Z., you can order their organic cabbage salad, or a chayote salad, or you can have good taste, and try Pambiche's organic beet salad, ensalada de remolacha. 

 

I have no idea what Pambiche uses in their ensalada de remolacha but I do know there are beets, watercress, extra-virgin olive oil, and a sour orange vinaigrette. Simple, light and fresh are the keys to the success of this salad. I created a dish that emulated Pambiche's salad. I think I came pretty darn close. Enjoy!

*The key to the sour orange flavor is one part tart/sour to two parts orange juice. I used white balsamic because I love the flavor of orange and the balsamic but lemon juice or lime juice would be great alternatives.

Ensalada de Remolacha or Cuban Beet Salad

by Ace Nation

6050510

Ingredients

• 2-3 large beets or 5-6 small beets
• 1/2 bunch parsley
• zest and juice of 1 orange
• 1-2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• Kosher salt, to taste

Instructions

To prepare the beets

Clean and wash beets. Bring a pot of water to a simmer. Add beets. Cook until a knife can be inserted easily, about 15-20 minutes. Drain and allow to cool. Trim the shoots and root end off. The skin should peel off easily. Carefully, with a small knife, trim off any remaining skin.

For the salad

Combine all ingredients in a mixing bowl. Season to taste with kosher salt. Allow to rest for at least 30 minutes before serving.

Enjoy!

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Zucchini Fries: Baked and Fried

 

When you are cheap and it's summer, you eat a LOT of zucchini. If you grow zucchini yourself, you just might have a gluttony of home-grown zucchini. Or in my case, I buy the largest zucchini I can at the Corvallis Farmer's Market for $0.50 each.

I have a few different recipes that use zucchini:

• pasta salad
• zucchini pancakes
• many, many variations of scrambled eggs
• zucchini "chili"
• and black bean and pineapple chili, among others.

I have a new recipe, Zucchini Fries. The other day I shared my first attempt at zucchini fries. I thought the crunchy outside was just too much for the simple zucchini. I made a small adjustment, omitting the flour coating and adding a splash of water to the egg to make it less goopy.

 Z. and I then cooked the zucchini fries, baked and fried. The breading didn't entirely stay on the fried version but that batch had a nice, almost smoky flavor the baked fries lacked. I do have to say, baking the zucchini was super simple and required minimal attention. Feel free to add your favorite seasonings to the breading. I kept it simple with Italian season, salt, and pepper. Enjoy this easy and tasty side dish!

Baked Zucchini Fries

by Ace Nation

6050323

Ingredients

• Nonstick cooking spray
• About 2 cups zucchini sticks
• 2 eggs, beaten
• 2 tablespoons water
• 1 cup dry fine bread crumbs, or more as needed
• 1/2 teaspoon Italian seasoning
• Cayenne pepper, to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees Fahrenheit and spray baking sheet with nonstick cooking spray.

In a bowl, combine egg and water. Season with salt, pepper, and cayenne pepper. Set aside.

Pour bread crumbs into a second bowl and season with salt, pepper, and cayenne. Set aside.

Dip zucchini sticks into egg wash and coat. Shake excess egg off before placing in the bread crumbs. Coat the sticks with the bread crumbs, carefully shaking off excess. Place in a single layer on prepared baking sheet. Spray the top of the zucchini with a thin layer of nonstick cooking spray.

Cook until brown and tender, about 10-12 minutes. Serve warm with dipping sauce of your choice.

Enjoy!

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