Oh lovely Delicata, how I adore you…
Small, easy to wrestle into a pan, comforting, nourishing and warm.
I forgot to snap a picture of the most amazing dish I made for dinner, so you’ll have to rely on your vivid imagination. It was Marinated Tempeh with Sauteed Squash. It was amazing. and easy.
Cut the top and bottom off of a delicata squash. They have thin skin, so don’t peel - extra vitamins and fiber! Scoop out the insides and you are left with a hollow shell. Cut it into rings and throw it onto a baking sheet. Peel, clean and dice up a butternut squash. Add a whole onion, sliced and mix all of the veggies together. Drizzle some olive oil over the top and a sprinkle of sea salt. Bake at about 475 to 500 degrees. Stir the veggies often and they’re done when they are tender and starting to caramelize.
In the meantime…
Slice tempeh into thin strips (about 1/4”) and brown in a cast iron skillet coated with olive oil. Brown these strips in batches, and put the cooked ones aside. They’ll get warmed back up in a bit.
Make a marinade. Add some olive oil, tamari, garlic and black pepper. Don’t ask me how much, because I never measure - just taste it. If you like it, you’re done. If not, add more of this and that until you do. It’s not rocket science.
After you’ve cooked all the tempeh, put it all back into the skillet. Pour the marinade (a little at a time - use only what you think it needs) over and let it all get warmed up. Keep stirring, being careful not to break the tempeh up too much.
When everything is all cooked up, grab a platter. Spoon the squash and onions all around the edge. Put the tempeh and onions in the middle. Serve with a simple salad of greens and a light dressing of olive oil and lemon. You know, to contrast all that sweet, hearty flavor.
It’s really good the next day - if it makes it that long. Happy cooking, mofo’s!