So, last night I knew iI wanted to cook the Delicata squash I'd just bought. I'd never made them before but was excited to try something new (and so pretty, they are!). I followed a suggestion online and, after baking and slicing, dotted them with a mixture of 3T. EB, 2tsp. chili powder, and 2T. lime juice.
I opted just to bake them in the oven along with another new recipe that I found on vegweb and then tweaked just a tad to accomodate what I had here at home. I subbed one can of black-eyed peas for one of the cannelini beans, added some leeks and more carrot, and replaced the vegan luncheon meat (i really am not a fan of that stuff) with the basic tempeh recipe from the Native Foods Cookbook that I crumbled up and threw in instead. Hey, wait! That makes this one okay to be mine and share, no? hehe. I'll have to come up with a name for it and post the recipe and how to, because it is extremely good! It has a stuffing-like quality in flavor and a really hearty texture. the salad we had was just some leftover boston lettuce with cucumber, tomato, and avacado, and our favorite easy ginger dressing, Makoto.
For our trip, I got even smarter and brushed the two remaining squash halves with the chili/lime mixture, then stuffed 'em with the casserole. With soup or a salad, that should make for a great meal after running around on the beach in the evening when it gets really cool.
I'm even considering mixing up the remaining casserole in the food processor and adding a bit of bread crumbs, then making patties to cook up later. I think the flavor and texture would lend themselves quite nicley to that kind of preparation. Now I'm off to cook up as much stuff as I can pack with us! Have a great weekend!