As I've noticed with many other foodies in the northern hemisphere, I've been re-discovering the extraordinary taste and versatility of winter squashes lately, along with their abundant nutritional benefits. While each of the typical varieties enjoyed in southwestern Ontario — butternut, acorn and pumpkin — have their own delights, I've yet to find anything to compare for flavor or ease of use than the long and slender pale yellow gourd striped with green known as the sweet potato or delicata squash. Easy to peel and seed, and with very little loose or stringy flesh to scoop out, the tender inside has a sweet potato bouquet that immediately welcomes the senses and an equally inviting mild and delicate sweet potato flavor.
This lovely recipe will convince your guests that they're dining in gourmet style with surprisingly little effort on your own part.
|Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil|
|Recipe by Lisa Turner|
Adapted from Eggs on Sunday
Published on December 22, 2008
Sweet delicata squash roasted with a savory and nourishing spiced white bean, spinach and Parmesan cheese filling
Another idea for delicata squash you might enjoy:
Sweet Potato Squash Soup with Pinto Beans and Chard