The Recipe!
Delicata Squash & Poblano Breakfast
Laura Bennett, The Vegucation Station
This seasonal sauté is only possible right at the beginning of fall when we still have peppers hanging around from summer. The sweet, creamy squash pairs perfectly with the warmth in the peppers — it’s really such a treat! Plus, delicata cooks down surprisingly quickly, much like a sweet potato in the frying pan.
Watch the PNWCSA Recipe Reel here!
Yield: 2 servings
Ingredients:
1 delicata squash
3–4 poblano peppers
½ head garlic
Oil (high heat: coconut, canola, sunflower, etc.)
Salt & pepper to taste
4 eggs (2 per person)
Optional: grated cheese of choice
Directions:
Carefully chop the ends off your delicata, stand it on one end, and slice in half lengthwise. Scoop out the seeds. Slice into half-moon shapes (no need to peel). For faster cooking, slice into quarter-moons.
Heat a pan over medium-high heat, add oil, and place squash slices in the pan. Cover to bring up the temperature.
Slice poblanos in half, remove seeds (which are spicy), and cut into strips. Set aside.
Once squash starts to brown, stir and cook for about 5 more minutes. Then add poblanos. Stir well and add more oil as needed. Continue cooking over medium-high, stirring regularly.
Roughly mince garlic. Once the sauté is nearly done, add garlic for the last 3–5 minutes of cooking.
Add salt and pepper now — salting too early softens the vegetables and prevents browning.
When the delicata can be smashed with a spoon and the peppers are soft, the sauté is done!
Top with cheese if using, and let it melt while frying your eggs.
Plate and enjoy!