Candy Corned Squash (Delicata, Butternut and Cauliflower)
Author: Guava Rose
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
A festive dish for Halloween or to serve in the Fall
Ingredients
Bottom Yellow Layer:
  • 2 medium sized Delicata squash (or delicata squash to equal~ 1-1/2 lbs.)
  • Olive or porcini oil to drizzle
  • Sea salt and freshly ground pepper to taste
Middle Orange Layer:
  • Small Butternut Squash
  • 1 T. olive oil
  • ¼ tsp. sea salt
  • Freshly ground black pepper
Top White Layer:
  • 2 c. raw cauliflower florets (~8 oz.)
  • ¼ c. cashews, soaked in water for an hour or longer, then drained
  • 2 tsp. lemon juice
  • ½ tsp. sea salt
  • Grated Parmesan Cheese (optional)
Instructions
  1. Preheat oven to 400 degrees. Cut delicata squash and butternut squash all in half lengthwise. Remove seeds and fiber, then rinse clean. Cut butternut squash into large chunks, around 4" to 6" pieces.
  2. Fill a rimmed baking pan with ½" water. Place squash cut side down and place in the oven. Bake delicata squash 20 minutes or so until barely tender. Remove from the oven and drain well. Leave the butternut squash in the oven; it will probably take another 20-30 minutes until the pieces are tender.
  3. While the squash are baking, start preparing the White Layer. Steam cauliflower until tender. Drain. Place cooked cauliflower, cashews, lemon juice and sea salt.in a food processor. Process until smooth. You will need to use a rubber spatula to push the mixture from the side walls, back down towards the blades several times, intermittently until the mixture has a smooth texture.
  4. Drain the cooked butternut squash. Allow to cool enough to touch with your hands comfortably. Use a small paring knife to cut off the skin. Mash the peeled butternut squash in a bowl, then remove all except for 1-1/4 c. Save the removed mashed butternut for another use. To the 1-1/4 c. of mashed butternut squash, mix in the olive oil, sea salt and pepper.
  5. Preheat oven to 350 degrees. Place the delicata squash cut side up on a dry baking pan. Drizzle the cavities lightly with olive oil. Sprinkle with sea salt and pepper to taste. Fill each cavity with the mashed butternut squash. Fill only as high as the delicata squash edges.
  6. For the Candy Corned effect, mound the cauliflower mixture on top of the butternut squash filled delicata. Use a small rubber spatula or a small, metal angled spatula (for frosting cakes) to angle the long edges of the cauliflower filling in towards the top center. It should kind of look like an upside down canoe on top. Otherwise, simply spoon the cauliflower mixture on, and sprinkle with grated parmesan cheese on top if desired.
  7. Bake at 350 degrees for about 15 minutes or until heated through. If you've just spooned the cauliflower mixture on top (no candy corn effect), broil the tops for a few minutes to make it look prettier.
Recipe by Guava Rose at https://www.guavarose.com/2013/10/candy-corned-squash-delicata-butternut-and-cauliflower-2/