EST. 2011 BY LIZ RUEVEN
Delicata Squash & Pandemic Cooking Fatigue
Photo: Liz Rueven

Delicata Squash & Pandemic Cooking Fatigue

During these months, when pandemic cooking fatigue translates to suffering from daily burnout, I’ve found new habits that help make preparing three meals a day a little easier. My goal is to spend less time in the kitchen with tasty results that can carry us through a few meals.

For me, this means prepping twice as many ingredients and cooking twice as much as we need for any meal, so that I can give myself a “day off” on the following day.

delicata squash kosher like me
Photo: Liz Rueven

If you’re lucky enough to have a year round farmers’ market near you, DO buy delicata squash from your local farmers. Although squash is harvested before the first frost, they’re still firm and sweet in January in February.

delicata squash farmers market
Photo: Liz Rueven

Prepping delicata squash is super easy because the peel is edible and their size and shape are more manageable to cut than their hourglass shaped sisters. For quick and easy prep delicata’s no peel appeal can’t be beat.

I like to season with Middle Eastern spice blends like Meet My Kneads All Shuk Up ©, my favorite Global Gardens olive oil (California) and a touch of maple syrup. The flavor profile is flexible, though. Head into sweeter territory if your crew prefers it, by drizzling with honey or maple syrup, ginger and cinnamon. Want a little mystery? Toss cardamom into the mix, too.

delicata squash kosher like me
Photo: Liz Rueven

Consider these other flavor combinations, all tossed with very good olive oil:

Really, any blend from NY Shuk’s collection, especially my favorite, their ras al hanout blend.

curry powder, salt and pepper

garlic powder, salt and pepper and a last minute dusting of minced parsley or cilantro.

Cinnamon, ginger, maple syrup, salt and pepper

Cumin, coriander, cinnamon, chili powder, salt and pepper

If you’re making double the recipe, use as a side dish on the first day when the half moons are super crispy and sizzling straight out of the oven. On a subsequent day, enjoy as a topping on a green salad, in a grain bowl, folded into taco wraps or scooped out and stirred into yogurt with a spoonful of honey or maple syrup.

Gilberties greenhous
Photo: Liz Rueven; Gilbertie’s greenhouse, Westport, CT

Disclosure: When readers purchase items through some of the links in this post (none for Meet My Kneads), I may receive a small percentage of that sale. There is no cost for the buyer. Thanks for supporting this blogging habit of mine.

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SIDE DISH
Photo by Jerri Graham Photography

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.

Please brew a fragrant cup of tea, grab a nosh and stay a while.