In New England, we’re told if you don’t like the weather, wait a minute and it will change. This is quite often true! So let’s just cook.
In the past week, we’ve gone from temperatures below zero to shirt-sleeve weather. We’ve had snow, rain, sunshine, sleet, mud, and a howling wind storm. Yesterday morning I awoke to 55 degrees, but by 9 a.m. it had dropped 20 degrees. Early afternoon I went to pick up my granddaughter at our designated kid-hand-off spot. It was blue-sky sunny when I left, but within a half hour, I hit a huge snow squall about half way there and traffic was barely creeping on the covered roads. Picked up kid, got a snack, the sun came out, and all the way home the road was just wet and we had a lovely drive! That’s New England.
A well-stocked pantry
There were several days this week when the last thing I wanted to do was go out of the house, so I relied on what was on hand. I try to keep my pantry stocked, and always have a few meals tucked in the freezer. Sometimes, I even remember to use them.
Time to use the stores
We’re well into February now, and some of our stored produce is begging to be used; it doesn’t keep forever. I still have some cranberries tucked in the crisper, and they are doing well except for the odd soft one. But their time is nearing, along with the last of the Delicata squash and softening sweet potatoes I got at the co-op a few weeks ago. The cabbage will hold for another week or so, I’ll worry about that later.
Stay inside, and cook
All this produce is really healthful, tasty, and they combine nicely with each other. On a recent cold night when you couldn’t pay me to go out again, I decided to use all these ancient treasurers to make dinner.
Sweet Potato Stuffed Delicata Squash
- 2 -3 plump Delicata Squash, halved, seeds removed
- 2 tsp. olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- ¼ tsp. cinnamon
- ¼ tsp. cumin
- 1/3 cup apple cider (soft or hard)
- 2 small purple sweet potatoes, chopped
- 1 small apple, peeled and diced
- 1/3 cup fresh cranberries, halved
- ¼ cup toasted cashews, rough chop
Prep all the vegetables. Slice the squash in half lengthwise and remove the seeds. You can wash and dry the seeds, remove the membrane, and toast these up if you would like to use them as a garnish in the dish or save for a snack. Slice the onion, mince the garlic, chop the sweet potatoes and apple. Halve the cranberries.
Preheat the oven to 350 degrees F. (180 C.) and lightly grease a rimmed baking sheet.
Heat a large skillet over medium high and add the olive oil. Sauté the onion until starting to brown and add the garlic, cinnamon, and cumin, stirring until fragrant.
Deglaze the pan with the cider, then add the sweet potatoes, apples, and cranberries and cook for about five minutes. If the pan gets dry, add a bit more cider.
Season the cavities of the squash lightly, then fill generously with the mixture. Place on baking sheet and cover with foil. Bake for about 45 minutes and check to see if the squash and potatoes are tender. It may take a few more minutes. The squash should just be starting to brown at the edges.
Plate and top with cashews and sriracha mayonnaise! Don’t forget, the peel of these wonderful little squashes is both edible and delicious. One of these is a serving for me, two for my husband, and apparently one for a naughty puppy who got a large reward for jumping up on the counter when no one was looking.
Sriracha and Maple Mayonnaise
I think I could put this sauce on just about anything! Use your favorite regional mayonnaise, and, as always, adjust the heat, sweet, and sour to your own taste.
- ½ cup Hellman’s Mayonnaise or Hellman’s Vegan Mayonnaise
- 1 tbsp. Sriracha sauce
- 1 tsp. dark amber maple syrup
- 1 tsp. lemon (or lime) juice
- Pinch of salt and few grinds of black pepper
Mix everything together and taste to adjust to your own liking! This will keep nicely in the refrigerator for a week.
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That looks like it would get us through next week’s sub-zero weather. Yum.
I know! But there might be some good sugaring weather in the near future!
Oh, should i really go back loving potatoes? 😉 As a former boarding school victim i got pushed far away from this. But Gail and also you showed me how delicious they could be. :-)) Thanks, Dorothy! Enjoy a nice weekend, what weather you will get. The only thing humans cant change yet. 😉 xx Michael
I am glad you are looking at potatoes in a new light Michael! Potatoes are one of the most versatile foods, and I think I could eat them at every meal and not get tired of them!
Right now it is cold and they say it might snow again, but I’ve got a house full and don’t much care what it is doing outside! Have a lovely weekend too my friend!
Delicious! Same weather schizophrenia here too, just in a warmer range and usually without snow. Keeps things interesting, right? Stay warm, and keep cooking. (Also: “mostly fine with the odd soft one…” LOL. I have that’s same bag of cranberries in my crisper drawer.
Thank you!!!
Let’s hope the weather stabilizes a bit in the next couple of weeks.
Those cranberries Jennifer! I had one batch that kept well into March, and I just kept using them and tossing the soft ones. No need to freeze them!
Hi Dorothy
it looks lovely, yummy. We’ll try your recipe, hope we manage because we are not that good at cooking.
Have a happy weekend
The Fab Four of Cley
🙂 🙂 🙂 🙂
This one is easy, so I’m sure you will be quite happy with the outcome! Enjoy!
Weather indeed is quite unpredictable this year.
652The dish looks so warming and tasty. Love the Sriracha mayo. 🙂
I love the mayo. When I’m making it for a dish, I know I will find other uses for it the next day!
Looks tasty. Gotta love New England weather. At least we have 4 seasons; sometimes in the same month!
Well, we had two seasons in the last 24 hours!
Delicata squash is new to me. This looks delicious.
Thank you! It is my favorite little squash. Sweet, full of flavor, nutritious, and every inch is edible!
I will be on the lookout!
🕵🏻♀️
The weather in Maine has been exactly the same. Extreme ups and downs. Holy cats! Those recipes sound oh so good. We are going to think of other ways to use that mayonnaise sauce. Yum!
I have to say Laurie, I put that sauce on everything. I had some left over and topped my omelet with it this morning. Outrageous!
Next time Anita and I find ourselves in New England, we are definitely going to contact you for a sleepover (and an ‘eat-over’). 😊
Perfect! Always a place at my table.
What a great way to use up leftovers Dorothy!
All those little bits that get neglected in the bottom of the drawer!
Thanks Dorothy for the recipe for the mayo. Dom loves sriracha.
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I’m glad you like it! It’s really versatile and easy to put together.
We have the same saying in the South too! What a creative recipe, it sounds wonderful!
Jenna
Thank you Jenna! We can always count on change!
The dish looks lovely , filling and delicious Dorothy. Love the way you have stuffed the squash with sweet potatoes , cranberries and apple and few other ingredients. Innovative indeed
Thank you Sowmya! Necessity is that beautiful and flavorful root of invention!
Very true Dorothy
You are amazingly creative in the kitchen Dorothy! Yum, C
Thank you so much my friend! I like to play with my food!
This sounds delicious mainly because I like all your ingredients, and you are so right about the weather. 🙂
Thank you Judy! We all loved it, including the naughty puppy!
This is such a creative dish! I had to google delicata squash, I am not familiar with it but it sounds tasty. Another great vegetarian meal!
Thank you! I love these little Delicata Squash and their cousin Sweet Dumplings. Even people in the family who don’t care much for squash like these.
This looks scrumptious! I love love love your recipes. You are so inspiring!
Thank you! Happy Monday!
Thank you so much for your kind words Nancy! Cooking is one of the ways I care for my loved ones, and sharing the recipes is an honor!
Love that you used sweet potato for the filling.
I am secretly hoping to get snowed in at your house!
Yes, I had many of my inn guests say the same thing, and a few times they did!
HI Dorothy, I think I would find New England weather difficult to get used to. Our weather is fairly stable in Johannesburg. A most innovative recipe.
It can be a bit crazy, but I was born here and I guess you just get used to it!
“Sometimes I even remember to use them.” 🤣 Okay, now you’re just showing off.
I remember when my dad always used to tell me things and said, “If I forget this, remind me about it later.” Nobody ever asks me to do that anymore because they know I’ll never remember it.😊
I’m not typically a fan of squash, but this looks mighty scrumptious.
Thank you Pete! Just today, I ran outside with the puppy and yelled to my granddaughter “Remind me about the calendar so I don’t forget.” Well, she had no idea what I was talking about, and once puppy duty was done and lunch about ready, she said to me “What is this about a calendar?” I had some family calendars printed up and just wanted to not forget, again, to have her take one home!
This Sweet Potato Stuffed Squash sounds great! I agree that staying inside and baking is always a great idea during winter weather! 🙂
Thank you Nancy! I’m such a homebody in the winter. Cook, bake, repeat!
The perfect weather to have a well-stocked pantry and stay inside and cook 👩🍳 😉 Super delicious 😋
Thank you! We’re getting more snow tomorrow!
More cooking then 😉
There’s plenty in my pantry right now to help me out!
Butternut and Acron had always been my favorites until I grew these little gems xo Not sure how close you are to the 12+ inch snowfall coming in tonight through tomorrow, but nasty winds will also be included so stay safe. (March 11-12)
They are calling for 5-8 here, but it keeps changing! The March winds have already been fierce this year!
Nov. Dec. and January and February ones over here by the coast have been NUTS