La Louisiana Delicata Squash

Cajun French:  le cachat (lu ka-sha) – squash

 

While traveling we see many varieties of fruits and vegetables not available in Louisiana.  One such was the Delicata Squash we purchased at the North Platte, NE farmers market.  As we normally do with most of our fresh vegetables, the Delicata Squash was grilled using olive oil and salt.  We enjoyed it, were glad to have tasted it and added a new vegetable to our food regimen.

What do we see at the Red Stick Farmers Market in Baton Rouge, LA this week but a Delicata Squash – what a surprise.  The farmer called it Sweet Potato Squash; no matter the name we had to have it.  This time we decided to roast it with fresh sweet red peppers, onions and leeks.  We gave the dish a Louisiana spin by using Steen’s Cane Syrup and Creole Mustard.

Interested to know why it was called Sweet Potato Squash, research ensued.  We found the name came from the pulp tasting somewhat like a sweet potato.  Also the rind is edible which gives another dimension to the squash.  While researching we came across an article by “What’s Cooking America”,  stating that the Delicata Squash was first introduced in New York City in 1894 and was popular through the 1920’s.  Once vegetables began being transported from one area to the other, the Delicata became unavailable due to its thinner more tender skin which was not suited for transportation and storage.

Now with the popularity of farmers markets, vegetables like the Delicata Squash are available and enjoyed once again.

Mais C’est Bon!

Enjoy!!

Ingredients:

• 1 ¼# Delicata Squash
• ½ lg sweet red pepper, sliced
• ½ onion, sliced
• 1 sm leek, cut in pieces
• 1 Tbl olive oil
• ½ tsp sea salt
• 1 tsp Creole mustard
• 1 Tbl Steen’s Cane Syrup

Preheat oven to 425

Rough cut sweet red pepper, onion, and leek

Cut squash in half lengthwise and scoop out the seeds

Cut the half squash in half and then quarter

Place all vegetables in roasting pan

Pour olive oil and salt over vegetables, tossing and mixing well

Roast in oven for 15 min, toss vegetables, and roast for another 15 min or until tender

In a small bowl whisk syrup and mustard

Once roasted, remove vegetables from oven

Turn oven to broil

Pour syrup mustard mixture over vegetables and toss to coat

Place pan under the broiler and broil until coating starts to brown

Remove from broiler and serve