October 13, 2014

Delicata Squash with Roasted Tomatoes and Chard

vegan heirloom tomato delicata squash rainbow chard autumn cooking

6 large heirloom tomatoes, cored and quartered*
2 delicata squash, peeled, seeded and cubed
3 cloves garlic
2 fronds of fresh rosemary, branch removed
6-8 large fresh basil leaves
1/2 tsp dry oregano
olive oil
sea salt and fresh ground pepper
bunch of rainbow chard, de-stemmed and chopped

Pre-heat oven to 400 degrees and in the meantime prep tomatoes and squash. In two separate 9×13 baking dishes spread tomatoes in one and cubed squash in the other. Drizzle each with olive oil and a sprinkle of pepper. Place tomatoes on top rack and delicata on bottom.

Bake for 30 minutes. Check that delicata is tender and remove from oven. Stir tomatoes and keep baking. Let delicata cool in dish. Bake tomatoes until juices have caramelized and tomatoes have crispy edges, about another 30 minutes.

Once tomatoes have roasted remove from dish and place in a high powered blender with 3 cloves garlic, rosemary, basil, oregano, sea salt and pepper. Puree.

In a medium skillet saute chard in a little olive oil. Once wilted combine gently all 3 components: tomato puree, roasted squash cubes and sauted chard.

  • If you don’t have access to fresh heirloom tomatoes you can purchase a can of fire roasted tomatoes and go right to the blender with it and the spices. Be sure to heat the puree in a saucepan before combining with the rest. I just happen to have a surplus of tomatoes that I brought in to ripen before the nights consistently dipped into the 40s. However, not everyone is a gardener with access to fresh tomatoes this late into October. You can still make this recipe happen!
Photo 5b