By Ana Ortiz
The skin on delicata squash is thin and can be eaten. Ripe delicatas are cream colored and have dark green stripes. The quick-preserved lemons in the recipe are optional but worth it. You need to make them at least a day ahead.
2 medium delicata squash
almonds, sliced or chopped
quick-preserved lemon (see below)
Maldon salt (optional)
- Preheat the oven to 350°.
- Cut the delicata in half, then cut each half lengthwise.
- Scoop out the seeds.
- Cut the squash in pieces— you can do half-moons or you can cut it into chunks. Choose whatever appeals to you aesthetically.
- Roast until the squash is tender— about 20 minutes.
- While the squash is cooking, thinly shave about 1 cup of purple cabbage.You can add more (or less) if you like.
- Toss the cabbage with lemon, olive oil, and salt to taste and allow it to wilt a bit.
- Pick a handful of parsley. Split a handful of olives in half.
- Remove the squash from the oven, allow it to cool a bit.
- If using the preserved lemon, toss the squash with 1-2 Tablespoons of the lemon scooped out of the jar without any of the oil.
- Top the squash with the cabbage.
- Scatter the olives, almonds and parsley on top.
- Drizzle with a little more olive oil (or the oil from the lemons!) and a little maldon salt.
QUICK PRESERVED LEMONS
This makes a bright, cheerful condiment that is good on so many things— roasted broccoli, a piece of toast with a slab of fresh mozzarella, pasta, in a salad, or as the base for a dressing. You will need a mandoline.
1 unwaxed, organic lemon or Meyer lemon
½ cup Sugar
½ cup Diamond Kosher salt
- Wash and dry the lemon.
- Carefully slice the lemon on a mandoline.
- If the lemon stops you from slicing it, see if there is a seed you might need to pull out.
- It goes without saying but if you are getting close to the end of the lemon and are having a hard time slicing it, stop, you are done.
- Mix the sugar and salt and cover the lemon slices with it.
- Let this sit in your fridge for a day.
- The next day pour the mixture into a mesh colander and rinse vigorously until all the sugar and salt has dissolved.
- Let the lemon drain for a few seconds.
- Chop the lemon slices.
- Place them in a small jar or container and cover with olive oil.
- Store in the refrigerator. It will keep for at least two weeks (if it lasts that long).