Delicata Satay
Delicata satay as a title is a bit misleading since satay technically refers to “meat on a skewer” if you go with the Indonesian roots to this dish. So, now I’m a rebel and breaking all the satay rules by a) using delicata squash and b) not putting it on a stick. Delicata satay still remains true to the essence of traditional satay in that it is finger food friendly AND marinated AND grilled (or in this case, air-fried since it’s officially no longer grilling season in Minnesota… sigh). The results of this delicata satay are incredibly delish. Serve these up with a side of nut-free “peanut” sauce for a perfect little appetizer or side dish.
Delicata squash is sliced thin, coated in traditional satay seasonings and then air fried. I like to cook these in an air fryer which is faster than oven roasting, though you can do it that way, too. Grilling is also ideal as it cooks quickly and imparts a bit of a smoky flavor to the squash. With its unique cream and green striped skin, the delicata squash has a time saving characteristic that busy families like ours can appreciate. Once delicata squash is cooked, its skin becomes very soft and is edible so there is no need to peel it before preparing or serving. The nut-free dipping sauce mimics a traditional peanut sauce in flavor but uses sunbutter (sunflower seed butter) to remain safe for those with peanut or tree nut allergies.
- 1 delicata squash, cut lengthwise, seeded and then sliced into thin half moon slices
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- 1 teaspoon lemongrass paste
- 2 clove garlic, minced
- ¼ teaspoon crushed red pepper
- SAUCE INGREDIENTS:
- 3 tablespoons sunbutter (or tahini)
- 3 tablespoons unsweetened coconut milk
- 1 teaspoon chili garlic sauce or sambal oelek
- ½ to 1 teaspoon lemongrass paste
- Prepare squash by cutting of both ends, slice in half lengthwise, scoop out the seeds, and then cut into ¼ inch slices. Leave the peel on.
- Combine curry powder, oil, lemongrass, garlic and red pepper in a small bowl.
- Coat squash pieces in the curry mixture being sure all sides are covered lightly.
- Place in a single layer on an air fryer rack and fry at 400 degrees for 12 minutes until squash is tender.
- While squash is cooking, add the sauce ingredients in a small saucepan.
- Heat the sauce just until warmed to fully combine and set aside.
- Serve squash hot with the sunbutter sauce.
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