DELICATA SQUASH NUTRITION RECIPES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Wash and dry each squash and place on a cutting board. With a sharp knife, slice off the stem end and slice each squash in half, lengthwise. Using a spoon, remove the seeds and membranes. Slice across each squash half to create 1/2-inch pieces and place in a mixing bowl.
• Combine melted butter, salt, cinnamon, and nutmeg in a small bowl. Stir to combine, and pour over squash pieces. Stir squash in the butter mixture until coated.
• Place squash pieces directly on the preheated grill grates and grill 4 to 5 minutes, per side. Move squash away from flare-ups. When grill marks appear and squash is fork-tender, remove from heat and place in a mixing bowl.
• Pour maple syrup over the squash pieces and stir to coat. Place on a serving dish and garnish with feta cheese crumbles, if desired.

Steps:

• Place cashews in a small bowl, and add just enough cool tap water to cover. Let soak, at least 1 hour at room temperature or up to 2 days in advance, covered, in refrigerator.
• Drain cashews and rinse. Process cashews, warm water, mustard, vinegar and miso paste in a blender until mixture is very smooth and creamy with no grainy bits remaining, scraping down sides of blender as needed, about 1 minute. Season with salt and pepper to taste.
• Preheat oven to 400°. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add onion, garlic and sage; sprinkle with ½ teaspoon each of the salt and pepper. Cook, stirring often, until onions are softened and beginning to turn golden brown, 6 to 8 minutes. Remove from heat; stir in almond milk, thyme, nutmeg and ½ cup of the cashew cream until smooth.
• Lightly grease a 9-inch round broiler-safe cake pan or 2-quart oval casserole dish with remaining 2 teaspoons olive oil. Working from the outside of pan in, place squash in the pan, lining up and arranging pieces in a circular fashion. Add additional squash pieces to fill any gaps. Sprinkle with remaining½ teaspoon salt and ¼ teaspoon pepper. Pour cream sauce over squash, spreading with a small spatula to make sure that all pieces are covered.
• Bake gratin in preheated oven, rotating halfway through, until squash is tender and golden on edges and cream sauce is set, 40 to 45 minutes.
• For additional browning, turn oven to broil. Broil until top of gratin is browned and crisp, watching carefully, 1 to 2 minutes. Remove from oven, and serve.