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Wednesday, December 7, 2016

Roasted Delica Morreti and Feta Quiche

Keep the skins on.
That's the secret.
The best squash varieties are by far Ms. Butternut and Ms. Delica, pictured blow.
Both can be held in one hand, do not need to be peeled if roasted, do not become mush when cooked, and have a distinct sweet flavor that is not watery or pumpkiny.
In 3rd and 4th place come Mrs. Bernettine and Mrs. Sucrine du Berry, pictured below. 
 They are both larger versions of the first two with the same qualities, but need to be held with 2 hands.  They are perfect for pie or larger families.
Ms. Red Kuri (Potimarron) is all the rage in France, and it is very tasty, but on my list, it comes 5th, pictured below.
Although it can be held in 1 hand, there is not much flesh and once cooked, it doesn't stay as firm as the others.  The distinct full flavor is less present as well.
I love my life.

So with this in mind, my full bodied Delica was cubed, skin on, brushed with olive oil and a pinch of fleur de sel, and roasted on a sheet pan with parchment paper for about 30 minutes at 400°F 200°C.
The rest is just a quiche with a garlic panko almond crust.
3 Tbsp panko (use something else if GF)
1 clove garlic, grated
pinch fleur de sel
few shakes red pepper flakes
few cracks black pepper
3 Tbsp ground almonds
1 Tbsp olive oil
the works:
1 cubed oven roasted Delica or something of the sort
1 onion, sliced into moons (preferably roasted with the squash)
100g feta, cubed
3 eggs well beaten
3/4 cup milk
3/4 cup yogurt or cream
1/2 tsp dried thyme
pinch fleur de sel
pinch nutmeg
few cracks black pepper
1.  Make the crust directly in the baking dish by mixing everything but the olive oil together.  Then pour in the olive oil and spread out the mixture evenly in the bottom of the dish.
Pre-toast the crust by placing it in the oven at 400°F 200°C for about 10 minutes.  Remove the dish and get ready for the next step.
2.  Place the works into the dish, making sure to arrange everything to your liking.  The feta should be evenly distributed and not all clumped on one side.  Apply yourself.  This is easy.
3.  Make the appareil by beating everything together until foamy.  Pour this into the dish with all the other people waiting.
4.  Cook at 350°F 180°C for about 40-50 minutes.
5.  Remove and let cool.  This is important.  At least 15 minutes.  This is also the hardest part.  During this excruciating time, make a salad or something.

I served mine with a salad.
The skin?  Ha!
It makes it crispy and utterly enjoyable without clearly being identified as skin.
I shall never remove skin from any of the smaller squashes again!

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