They're back!
The first Winter (or Fall :)) squashes have appeared at the Farmers Market. They arrived a little early this year, like a number of other produce, but it was difficult not to want to start cooking them already. So the first purchase was delicata squashes, a sweet squash that bears its name well and remains a fave.
It's been cool this Summer in the Bay and some warming comfort food was all I wanted early September. I had found some large Yukon potatoes at the market which I had intended to use as baked potatoes, a perfect comfort food, so combining roasted delicata squash with baked potatoes was the next logical step. :)
I also had goat cheese on hand, which I mixed with the squash and potatoe mash for added creaminess.
The result was delicious and a little souffle like in texture. I just had to add a crunchy, market-fresh side salad with radishes, aragula and romaine lettuce, and a complete MeatlessMonday meal was on the table! :) Check out the recipe below!
INGREDIENTS
2 large Yukon or Russet potatoes cut in half
1 small or 1/2 large delicata squash
1/2 to 2/3 cup soft goat cheese (less or more to taste)
1 egg
1 clove garlic or other aromatic (chives, shallots)
a little olive oil
salt & pepper to taste
STEPS
Bake the squash and the potato halves at 425F until cooked. The skins of the potatoes should feel a little hard.
With a spoon, remove the seeds of the squash, then remove the flesh of both the potatoes and the squash and put it in a food processor. Be careful not to damage the potato skins in the potatoes since they will be reused.
Add the goat cheese, the garlic (or other aromatic), the egg, a little oo, salt and pepper and process until smooth.
Fill the potato halve skins with the filling and drizzle with a little more oo.
Bake in the oven at 375F until set and golden, about 25’ to 30’.
Enjoy! :)
By the way:
- You can use squashes.
- You could sprinkle some fresh grated parmesan cheese on the re-filled potatoes before the second bake.
- This dish is gluten-free and vegetarian.