Delicata Squash With Apples and Chili Spices

Photo: Janis Smyth

Ingredients

1 delicata squash (¾ to 1 pound), peeled, seeded and cut into ½ ″ dice

1 small yellow onion, diced

1 medium tart cooking apple, peeled, seeded and cut into ½ ″ dice

2 tablespoons olive oil

1 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Preparation

In a large saucepan, bring 1 quart of water to a boil; parboil the squash cubes for 2 to 3 minutes. Drain and drop into a large bowl of ice water to stop the cooking process. Once cool, drain again and set aside.

Heat a large skillet over medium-high heat until hot, but not quite smoking. Add the olive oil and swirl to coat the bottom of the pan. Add the squash, apple on onion and reduce the heat slightly to medium. Add the salt, pepper, chili powder, cumin and garlic powder and cook, stirring frequently, until the squash and apples are fork tender and the onion is soft and fragrant. Serve immediately.