If you love fall flavors, you will like this easy autumn squash sauté. One of my favorite squash is delicata squash because of its flavor and you can eat the skin. Here is a recipe very similar to ratatouille, only its quicker to make.
As soon as I see pumpkin at the store, I look for delicata squash. It’s easier to prepare a smaller squash like this one because you don’t have to peel it. The skin is soft enough to eat when cooked. So if you hate peeling pumpkin, the delicata squash is for you!
If you want to take this dish to another level, top it with pieces of goat cheese while it’s hot and it’s heavenly.
- Cut the ends of the delicata squash and cut it in half lengthwise. Scrape the seeds and stringy guts out and slice to 1/4 inch thick. Cut the zucchini the same way. Cut the red bell pepper in half lengthwise. Take out the seeds and white ribs. Then cutie in half crosswise. Slice it in strips to 1/4 inch thick. Set aside.
- Heat 1Tbsp of olive oil in a large skillet on medium heat. Add the onion and cook stirring for about 4 minutes. Stir in garlic and let it cook for 10 seconds.
- Stir in the tomatoes, delicata squash and bell pepper and thyme. Let it cook for 5 minutes.
- Add the zucchini and chicken stock. Season it with salt and freshly ground pepper to taste. Cover skillet and let it cook for 5 minutes, just until the squash and zucchini are tender but still have their bright color. Add a little more stock if skillet gets dry. When it’s cooked, turn off heat and drizzle it with a little olive oil.
Optional: Take it to another level and top it with pieces of goat cheese while it’s hot.
Share this Recipe