Delicata squash is a favorite of mine not just for its subtle, nutty flavor, but for the fact that the peel is so thin you can eat it! It’s so nice to be able to skip the peeling step in this recipe. You just have to cut it in half, scrape out the minimal seeds, and slice it thinly. You can roast delicata squash on a baking sheet with a little olive oil and salt for a delicious and healthy side dish, or you can combine it with breadcrumbs and cheese and make this delicious, satisfying gratin.
- 1 delicata squash, about 10 inches long, seeds scraped out and sliced thinly
- 1 C. panko breadcrumbs, divided
- 1/2 C. grated or shredded parmesan cheese
- olive oil
- salt and pepper
Preheat the oven to 350 degrees. Slice the squash into very thin slices and set aside. In a baking dish, drizzle a little oil and create a layer of squash. Sprinkle the layer with salt and pepper. Sprinkle with about 1/4 C. of the breadcrumbs and 1/8 C. of the cheese. Drizzle again with a little oil. Repeat with another layer of squash, then salt and pepper, then breadcrumbs and cheese. Continue to repeat until you’ve used all the squash. You will probably have about four layers. Be sure to finish with the last of the crumbs and cheese and another drizzle of the oil on top. Bake for 30 minutes, or until the squash is tender and the cheese is melted and golden brown.
Posted in Holidays and Special Occasions, Italian, Vegetarian
Tagged baked, delicata, easy, gratin, main, quick, side dish, simple, squash, Vegetarian
I love making breakfast on the weekends, but I was getting tired of the same old pancakes. These fritters made a great change of pace. They are a cinch to make. All it is is a pancake batter with shredded apples added to the mix. If you use a saucepan that isn’t very wide (7 inches or less) you won’t need to use much oil to get to 1 1/2 inches deep. Also, the oil may be strained and reused for another frying job, so there is almost no waste. These are tastiest when they are hot. Keep the finished fritters in a low oven as you prepare the rest so they’ll all be hot and ready to serve at the same time.
- Canola oil for frying
- 2 c. Bisquick (yes, Bisquick)
- 2/3 C. milk
- 1 egg
- 2 c. apples, shredded, grated, or diced very small ( I used the Cuisinart)
- Powdered sugar
- Maple syrup
Heat the oil in a heavy saucepan until it reaches 360 degrees on a candy thermometer. Combine the Bisquick, milk and egg until well blended. Fold in apples.
Drop by spoonfuls into hot oil. Turn and fry until golden brown on both sides.
Drain on paper towels. Serve hot with syrup and powdered sugar.
Posted in Dessert, Vegetarian
Tagged apple fritters, apples, autumn, bisquick, breakfast, doughnut, easy, fall, fritters, quick