Succulent Squash

Its tender, sweet, yellow orange flesh is packed with anti-inflammatory beta-carotene and vitamin C, B vitamins, folate, potassium and fiber. There's no reason to pass up the opportunity to take advantage of this nutrient density this winter. Several varieties of squash start making their way into supermarkets and local farmer's markets in early winter. Here in the Pacific Northwest, we have access to varieties such as butternut, acorn, delicata, kabocha, hubbard and several others.

Squash can be prepared using a variety of cooking techniques such as roasting, baking and sauteing. I usually prepare a flavor-enhancing marinade for my squash which includes a high quality unrefined oil such as olive or sesame, an acidic condiment like brown rice vinegar or soy sauce, and a source of sugar like agave nectar, honey or syrup. Enjoy this simple, sweet recipe.

Baked Delicata Squash
1 tablespoon unrefined extra virgin olive oil
2 teaspoons Tamari or soy sauce
1 tablespoons maple syrup, honey or agave nectar
1/2 teaspoon sea salt
1/8 teaspoon crushed black pepper
1 delicata squash
2 tablespoons cilantro, chopped

Preheat oven to 400 degrees.

Combine oil, soy sauce, syrup, salt and pepper in small bowl and whisk together, set aside. Cut squash in half, scrape out the seeds with a spoon. Do not peel the skin off. Drizzle liquid mixture over squash flesh.

Place squash face down on a baking sheet. Bake for approximately 20 minutes or until soft. Garnish with cilantro.

Copyright 2010, Genevieve Sherrow, Original Recipe.