DELICATA SQUASH WITH CANDIED PEPITAS
Delicata squash is smaller than butternut, but richer in flavor. Its skins are edible, so you can adjust this recipe by seeding the squash and cutting it into slices before baking for a quicker dish. The candied pepitas (squash seeds) are perfect for munching, and make a delicious protein-filled snack that benefit your Kidney energy. As is, the sweetness, color, and warm essence of the squash in this dish supports your Stomach and Spleen, which in Five-Element Theory are the organs that have a special “mother-child” relationship with the Lung, the organ associated with the Fall. A perfect fall dish to nourish both mother and child!
Delicata squash is smaller than butternut, but richer in flavor. Its skins are edible, so you can adjust this recipe by seeding the squash and cutting it into slices before baking for a quicker dish. The candied pepitas (squash seeds) are perfect for munching, and make a delicious protein-filled snack that benefit your Kidney energy. As is, the sweetness, color, and warm essence of the squash in this dish supports your Stomach and Spleen, which in Five-Element Theory are the organs that have a special “mother-child” relationship with the Lung, the organ associated with the Fall. A perfect fall dish to nourish both mother and child!
[cooked-sharing]
Slice squash in half vertically.
In a small saucepan, combine butter and maple syrup.
Cook over low heat until the butter is melted.
Brush the syrup mixture over the cut side of the squash and place the squash face down on a baking sheet.
Add the boiling water to the saucepan and pour the mixture over the squash.
Bake uncovered in a 400° oven for 30 minutes, or until the squash is fork tender.
Scoop the seeds and some of the caramelized syrup onto a small cookie sheet.
Bake the seeds at 375° for another 20-25 minutes, or until evenly browned and crispy.
Meanwhile, scoop the squash out of the skins, and mash with a fork.
Top with the candied pepitas. Serve warm.
Ingredients
Directions
Slice squash in half vertically.
In a small saucepan, combine butter and maple syrup.
Cook over low heat until the butter is melted.
Brush the syrup mixture over the cut side of the squash and place the squash face down on a baking sheet.
Add the boiling water to the saucepan and pour the mixture over the squash.
Bake uncovered in a 400° oven for 30 minutes, or until the squash is fork tender.
Scoop the seeds and some of the caramelized syrup onto a small cookie sheet.
Bake the seeds at 375° for another 20-25 minutes, or until evenly browned and crispy.
Meanwhile, scoop the squash out of the skins, and mash with a fork.
Top with the candied pepitas. Serve warm.
