Recipes We Love: Delicata “Cookies” | Seventh Generation
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Recipes We Love: Delicata “Cookies”

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Author: Andrea Todd

Delicata squash is my favorite winter squash because the whole thing is edible--skin and all! Its light orange flesh has a sweet flavor and it is a beautiful flower shape when cut into rounds. This recipe is not really a cookie, but it is made on a cookie sheet and somewhat resembles a cookie. Delicata cookies make a great appetizer, and people will want to eat them right out of the oven, but watch out! They need a minute or two to cool down.

Makes approximately 15 “cookies”

Components: 1 delicata squash 3-4 medium sized potatoes 5-6 cups water 3 tbs butter (substitute coconut oil) 2 garlic cloves Optional: 2-4 tbs any kind of cheese: cheddar, parmesan, pecorino romano, blue cheese, chevre 1 tsp salt pepper to taste

Creation: 1. Preheat oven to 350 degrees. 2. Chop potatoes and add to boiling water; cook until soft. 3. Slice delicata squash into rounds 1/4” thick. 4. Scoop out the seeds from the center of the rounds using a knife or a spoon. 5. Place slices on a cookie sheet as close together as possible, depending on the size of the squash multiple sheets may be necessary. 6. Chop garlic. 7. Drain water from potatoes. 8. Add garlic, salt and pepper, butter, and cheese (if desired) to potatoes and mash. 9. With a small spoon, scoop mashed potatoes into empty hole of the squash rounds. Scoop enough to fill in each delicata round (1-generous spoon per round). Adding more at the end to finish off mashed potatoes works well. If there is left over mashed potatoes simply scoop a mound onto another cookie sheet for baking, or increase existing portions in the squash. 10. Bake squash until the potato is golden on top (approximately 20 min). 11. Remove from oven, and with a spatula, slide delicata cookies onto a plate for serving. 12. Serve warm.

About Andrea Todd

Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown. Sharing is an integral part of Andrea’s food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!

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