You can still make a nice pot of soup with your 2 squash if you bulk it up with a can of chickpeas.
Use your favourite stock (chicken, vegetable, ham) or even just water as a base. Start by sauteing together a medium diced onion in oil or butter, and half a cup each of diced celery and carrots until tender. Add your oven roasted squash, well drained chickpeas, and 3-4 cups of stock. About 1/2 tsp salt and pepper each to start. You can add herbs and spices if desired. (Indian is one of my favourites so I would toss in a tsp or so of curry powder.) Simmer for an hour or so and then puree with a hand blender or a food processor until smooth. Add additional stock if it's too thick for your taste.
Garnish with something crunchy before serving if you want a contrast to the smooth texture of the soup. Croutons would work or just crumble some crackers over the top. If you have any leftover pappadums, to carry on the Indian theme, break a half of one over the soup just before serving in each bowl.
You could always bake the squash, scoop out the flesh and then combine it with potatoes for a mashed potato/squash dish.
I also found this recipe which looks tasty as a side dish with roast beef or chicken.
Baked Delicata Squash with Lime Butter
2 (3/4 pound each) delicata squash 4 tablespoons butter, room temperature or softened (not melted) 1 tablespoon lime juice 1/2 to 1 teaspoon chili powder, or to taste Coarse salt and freshly ground black pepper to taste
Preheat oven to 350 degrees F.
Cut squash in half lengthwise and remove fibers and seeds.
Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. Spoon the butter mixture into baked squash cavities and serve hot.
I agree- delicata is THE BEST! I just cut it in half, scoop out the seeds (which can be roasted), and nuke it cut-side-down with a bit of water. Add butter and maybe some salt & pepper, and OMNOMNOM.
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I like just roasting it or stuffing it with savory items.
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Use your favourite stock (chicken, vegetable, ham) or even just water as a base. Start by sauteing together a medium diced onion in oil or butter, and half a cup each of diced celery and carrots until tender. Add your oven roasted squash, well drained chickpeas, and 3-4 cups of stock. About 1/2 tsp salt and pepper each to start. You can add herbs and spices if desired. (Indian is one of my favourites so I would toss in a tsp or so of curry powder.) Simmer for an hour or so and then puree with a hand blender or a food processor until smooth. Add additional stock if it's too thick for your taste.
Garnish with something crunchy before serving if you want a contrast to the smooth texture of the soup. Croutons would work or just crumble some crackers over the top. If you have any leftover pappadums, to carry on the Indian theme, break a half of one over the soup just before serving in each bowl.
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I also found this recipe which looks tasty as a side dish with roast beef or chicken.
Baked Delicata Squash with Lime Butter
2 (3/4 pound each) delicata squash
4 tablespoons butter, room temperature or softened (not melted)
1 tablespoon lime juice
1/2 to 1 teaspoon chili powder, or to taste
Coarse salt and freshly ground black pepper to taste
Preheat oven to 350 degrees F.
Cut squash in half lengthwise and remove fibers and seeds.
Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. Spoon the butter mixture into baked squash cavities and serve hot.
Makes 4 Servings.
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If I had it to do over, I'd save a little olive oil to drizzle over at the end.
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