We all know that choosing vegetables can be a rather ho-hum and boring endeavor. So, if you’re feeling the need to shake up your vegetable selections, I have the perfect choice for you and it’s delicata squash. This is one of the easiest winter squashes to prepare and I have yet to have anyone not like it. Surprisingly, many people aren’t even familiar with this variety and I’m hoping to change that. The skin is thin, nutritious, adds a wonderful texture, and makes for super quick prep. Did I mention that it’s delicious, equally at home for a quick weeknight meal or for a fancier addition to a company meal? That all adds up to a definite win-win, in my book.

INGREDIENTS
1-2 delicata squashes
drizzle of olive oil
sprig or two of fresh rosemary and thyme
drizzle maple syrup, honey or hot honey (my favorite)
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 425º
First, I would give the squash a quick rinse, since you won’t be peeling it. The best preparation is also the easiest, the simplest and that is just plain, basic roasting, in a very hot oven, with very few embellishments.

After the quick wash, cut off each end and then cut the squash in half, lengthwise. Next, scoop out the seeds and then slice into 1/4″ -1/2″ half-moon slices. I prefer them closer to the 1/2″, the thicker slices are more substantial and are less likely to overcook. However, if you’re tight on time, the thinner slices will roast up much quicker. Just be sure to watch them closely, so they don’t overcook.

Then, place the squash on a rimmed baking sheet, drizzle with the olive oil, a small drizzle of the syrup or honey and sprinkle with kosher salt and fresh ground pepper. Place the herb sprigs on top, toss to coat well, and make sure they are in a single layer. Depending on how much you’re cooking, you might need two sheet pans. They need a little space to carmelize and crisp up, if they are too close together, they will just steam. Still tasty, but not as good.

Finally, roast for about 30 – 40 minutes, turning them halfway through the baking time; they should have some definite brown spots. The roasting time depends on how thick the slices are and on your oven, so always keep an eye on them towards the end of the estimated time. When done to your liking, transfer to a serving dish and sprinkle with a pinch of flaky sea salt and serve.

NOTES
Although I really do prefer the more simple approach to highlight the squash’s flavor, you might want a bit more embellishment. Two of my favorite options are to add a sprinkle of cayenne pepper (unless I’m using the hot honey) or your favorite spice rub. The best hot honey I’ve had is Mike’s Hot Honey and a little goes a long way. So, try adding a very small amount to start. My only caution is, don’t go too crazy, remember, you want the squash to shine, but it really does add a nice kick of flavor.

By the way that hot honey is an incredible addition to so many dishes. Once you have it, you will find yourself reaching for it constantly.

In need of a quick lunch, snack, or an appetizer? You will love the simplicity of this and the options are endless. Pantry raiding recipes are some of my favorites and this one is as easy as it gets.

First, several of the ingredients are shelf-stable and once you’ve made this, make sure you keep these items (or other favorites) on hand. Most of us have some leftover cheese on hand, so feel free to swap out what you already have. An Italian cheese mixture is great, gruyere, fontina, most any combination works well. I do think using more than one type of cheese gives you more depth of flavor.

INGREDIENTS
1 Tbs. olive oil
1 medium sweet onion, chopped
1 roasted bell pepper, red, yellow, or orange
5-6 kalamata olives, pitted, roughly chopped
1 Tbs. capers
3 sprigs fresh thyme, stripped
manchego cheese, grated
mozzarella, shredded
kosher salt, fresh ground pepper, to taste
6-8 flour tortillas

DIRECTIONS
First, preheat a 10″ or 12″ skillet over medium heat. Then, add the chopped onion and sauté until soft, but with a bit of browning. Meanwhile, slice the peppers into strips, add to the onions, and season to taste. Next, add the olives, capers, thyme, and briefly sauté long enough to warm through and to fully combine. Transfer the mixture to a small bowl and set aside.

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Next, spray the same skillet with nonstick spray or use a teaspoon of butter. Don’t worry about any leftover bits, they will just add more flavor. Add one of the tortillas to the skillet and sprinkle a bit of the cheese over the whole tortilla. By lightly covering the whole tortilla, the cheese, once melted, acts like glue and helps keep all the contents from falling out.

Then, take a small portion of the pepper, onion mixture, add to just one half of the tortilla, and then top that with your second cheese. Place a cover over the pan for a very short period of time, to help warm everything and ensure all the cheese melts. Finally, when fully melted, fold over the tortilla, press down to bind and transfer to a platter, and slice into wedges.

NOTES
The beauty here is that you don’t need a lot of any one ingredient to make this work. If you have some leftover steak, chicken, ribs, just shred it and add to the peppers and onions. Have a few mushrooms left over, add them too. You like a spicy kick, add some hot sauce, banana peppers, or pepperoncini.