Red Kabocha, Bluebell Hubbard and Delicata Squash
The Farmers Markets are filled so many beautiful pumpkins and squash this time of year. I was surprised to discover Red Kabocha Squash with skin the most intense shade of orange.
I ended up getting so many squash, that carrying them turned out to be a workout!
How about some stuffed Delicata Squash?
Perfect, but let’s stuff them with Red Kabocha Squash and Cauliflower to make them look like Candy Corn for Halloween.
I started with two medium sized delicata squash, and a small red kabocha squash.
Slice each delicata in half lengthwise, and carefully cut across the kabocha in half. Remove all the seeds and strings, then rinse them out.
Fill a baking pan with 1/2″ of water, and place all the squash pieces cut side down. Bake at 400 degrees.
Bake the delicata until barely tender. This should take about 20 minutes or so. Remove them and drain well.
The Kabocha will take longer, probably at least another 20 minutes, depending on how big the pieces are before it is tender.
Although the Red Kabocha Squash was delicious, not all of the ones I cut open had a bright orange flesh. In fact, some of them had a green tinge around the flesh next to the skin, and the flesh itself was more yellowish, similar to the more commonly found green skinned Kabocha squash.
I think the Red Kabocha Squash is a little tastier, but to be sure of getting orange fleshed squash, use butternut squash.
Slice the butternut squash in half and clean out the seeds and fibers. Cut into large chunks and place cut side down in a pan filled with 1/2″ water.
Bake at 400 degrees for 40-50 minutes until tender. Drain and let cool until you can handle them comfortably with your hands.
Use a small paring knife to cut off the skin.
Mash well in a bowl with a little olive oil , sea salt and pepper.
Place the delicata squash halves on a dry pan. Drizzle the cavities lightly with olive (porcini or truffle would be tasty) oil, then sprinkle with a little sea salt and pepper.
Fill the cavities with the mashed butternut squash, flush to the cut edges.
Blend steamed cauliflower, soaked cashew nuts, olive oil, lemon juice and sea salt in the food processor until it is smooth.
For the Candy Corned effect, mound this cauliflower mixture on top of the butternut squash filled delicata. Use a small rubber spatula or a small, metal angled spatula (for frosting cakes) to angle the long edges of the cauliflower filling in towards the top center. It should kind of look like an upside down canoe on top. Otherwise, simply spoon the cauliflower mixture on top. Sprinkle with grated parmesan cheese on top if desired.
Bake at 350 degrees for about 15 minutes or until heated through.
Candy Corn that’s not candy, and tastes much better. By the way, the delicata skin is soft and edible.
Because this is made of mostly vegetables, the shape is a little fragile. It will hold standing up for a short time, but don’t layer them angled on a plate (see the back slices are starting to slide around).
Lay slices flat on each person’s plate, or let each person have their own whole stuffed squash to cut on their individual plate.
Look what happens when you cut the slices now?
I see Candy Corn!
Enjoy!
- 2 medium sized Delicata squash (or delicata squash to equal~ 1-1/2 lbs.)
- Olive or porcini oil to drizzle
- Sea salt and freshly ground pepper to taste
- Small Butternut Squash
- 1 T. olive oil
- ¼ tsp. sea salt
- Freshly ground black pepper
- 2 c. raw cauliflower florets (~8 oz.)
- ¼ c. cashews, soaked in water for an hour or longer, then drained
- 2 tsp. lemon juice
- ½ tsp. sea salt
- Grated Parmesan Cheese (optional)
- Preheat oven to 400 degrees. Cut delicata squash and butternut squash all in half lengthwise. Remove seeds and fiber, then rinse clean. Cut butternut squash into large chunks, around 4" to 6" pieces.
- Fill a rimmed baking pan with ½" water. Place squash cut side down and place in the oven. Bake delicata squash 20 minutes or so until barely tender. Remove from the oven and drain well. Leave the butternut squash in the oven; it will probably take another 20-30 minutes until the pieces are tender.
- While the squash are baking, start preparing the White Layer. Steam cauliflower until tender. Drain. Place cooked cauliflower, cashews, lemon juice and sea salt.in a food processor. Process until smooth. You will need to use a rubber spatula to push the mixture from the side walls, back down towards the blades several times, intermittently until the mixture has a smooth texture.
- Drain the cooked butternut squash. Allow to cool enough to touch with your hands comfortably. Use a small paring knife to cut off the skin. Mash the peeled butternut squash in a bowl, then remove all except for 1-1/4 c. Save the removed mashed butternut for another use. To the 1-1/4 c. of mashed butternut squash, mix in the olive oil, sea salt and pepper.
- Preheat oven to 350 degrees. Place the delicata squash cut side up on a dry baking pan. Drizzle the cavities lightly with olive oil. Sprinkle with sea salt and pepper to taste. Fill each cavity with the mashed butternut squash. Fill only as high as the delicata squash edges.
- For the Candy Corned effect, mound the cauliflower mixture on top of the butternut squash filled delicata. Use a small rubber spatula or a small, metal angled spatula (for frosting cakes) to angle the long edges of the cauliflower filling in towards the top center. It should kind of look like an upside down canoe on top. Otherwise, simply spoon the cauliflower mixture on, and sprinkle with grated parmesan cheese on top if desired.
- Bake at 350 degrees for about 15 minutes or until heated through. If you've just spooned the cauliflower mixture on top (no candy corn effect), broil the tops for a few minutes to make it look prettier.
