Autumn Delicata Squash Soup

Ingredients:

2 delicata squashes, peeled, seeds removed and chopped

2 cups cooked kidney beans
3-4 collard green leaves, chopped
1 bulb fennel, stalks removed and sliced
1 small onion, chopped
1 large shallot, diced
3 garlic cloves, minced
1 tablespoon extra virgin olive oil [rice bran or sesame oil will also work well]
5 fresh sage leaves, chopped
1 tablespoon turmeric
1 teaspoon paprika
1 teaspoon of dried parsley or a handful of fresh, chopped
generous pinch of ground celery seed
generous pinch of dried thyme
5 cups of filtered water or vegetable broth
sea salt and coarse ground pepper to taste

1. Heat a large sauce or soup pot over low heat. Add the oil, onions, shallots and garlic; saute for about 5-10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.

2. Add in the squash, fennel and water [or broth]. Simmer on low for about 30-45 minutes. Once the squash become tender add in the beans and collards. Simmer for another 10 minutes or so on low and serve.

Serves: 6-8
Total time: 1 hour

LIVING SIMPLY GLUTEN FREE

Delicata Squash and Roasted Mushrooms with Thyme

Recipe Courtesy of Gourmet.com
 

Ingredients

- 6 tablespoons olive oil
-1 tablespoon chopped fresh thyme
-3/4 teaspoon sea salt
-1/2 teaspoon black pepper
 - 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
 - 2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Directions

- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
-Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

Garlic Delicata Squash

Nancy writes that this recipe from AllRecipes.com is "...very simple and very good—semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature."

Garlic Delicata Squash
Ingredients
3 delicata squash
1/4 cup olive oil
3 cloves garlic, minced
1/2 cup chopped fresh parsley

Directions
1. Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. Bake in preheated oven for 30 minutes, or until tender.