I wanted to cook up one of my Delicata squashes that I managed to grow without Kayla, my dog, playing with and eating them. The recipe for Delicata Squash with Orange and Pistachio intrigued me because it was unlike anything I’d tried with squash before.
This recipe was pretty easy overall to make. I like Delicata squash because the rind isn’t as tough as those of other squashes, so it’s relatively easy to cut; after it cooks, you can even eat it without peeling it! I sauteed a little onion in place of shallots. Next I added squash, orange zest and juice, and salt and pepper. I covered it to simmer, and then simmered it uncovered until the squash was tender. For the pistachio garnish, I had in-shell salted pistachios which I shelled and chopped while the squash cooked.
Alex and I both really enjoyed this; in fact, I think we were both surprised at how much we liked it. Alex was excited to have some as leftovers the next day – I don’t think I’ve ever seen him excited about a vegetable before. (He specifically mentioned that he liked the Delicata squash because you didn’t have to scoop it. He enjoyed the flavor in this dish, too.) I was also more than happy to eat it again. The orange juice and zest really complimented the squash and made it taste bright. The pistachios added a nice nutty flavor, although it would have been okay without them as well. Aside from shelling the pistachios, the dish was really pretty hands-off, which was nice. I’ll definitely make this again, and I’ll be on the lookout for similar dishes as well.