An Open Cookbook

An Open Cookbook

10.31.2013

Delicata Squash with Leeks


Delicata Squash with Leeks
2 servings

Delicata squash are so great and easy because you can eat the skin making preparation quick! This recipe could also be used for other varieties of squash.

1 tablespoon olive oil
1 delicata squash - halved, seeds removed and reserved, and squash thinly sliced
1/4 cup chicken broth, or as needed
Salt and pepper
1 tablespoon olive oil
1 leek, halved and thinly sliced
1 teaspoon olive oil

Heat 1 tablespoon olive oil in a large skillet over medium heat; saute squash until lightly browned, 5 to 10 minutes. Add chicken broth and slightly cover skillet; cook until squash is very tender and broth is evaporated, 5 to 10 more minutes. Season with salt and pepper.

Heat 1 tablespoon olive oil in a separate skillet over medium heat; saute leek until tender and lightly browned, about 10 minutes.

Heat 1 teaspoon oil in a small skillet over medium heat; saute squash seeds until lightly browned and a few make popping sounds, about 10 minutes. Season with salt and pepper.

Mix leek into squash and add more olive oil if desired; season with salt and pepper. Serve with a sprinkling of squash seeds.


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