Delicata Squash With Caramelized Seeds Recipes

DELICATA SQUASH WITH CARAMELIZED SEEDS

Delicata Squash with Caramelized Seeds image

Half-moons of delicata squash make an inviting presentation. No part of the squash goes unused here -- this is one of the few types of winter squash with edible skin; the seeds are caramelized to provide added crunch.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

2 delicata squash
2 tablespoons unsalted butter
1 tablespoon packed dark-brown sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil

Steps:

Halve squash, and scoop out seeds and stringy fibers; reserve seeds. Cut each squash half in half again, and slice into 1 1/2-inch-thick half-moons. Place in a large saucepan, and set aside.
In a small saucepan, melt butter over medium heat. Add seeds; cook, stirring, 2 to 3 minutes. Stir in sugar, and cook until seeds are browned and caramelized, 5 to 7 minutes. Transfer to a plate to cool.
Season reserved squash with salt and pepper, and drizzle with oil. Add 1 cup water, and bring to a simmer over medium-high heat. Cover, and simmer until squash is fork-tender, 20 to 25 minutes. Drain; transfer to a serving platter. Serve immediately, garnished with seeds.

DELICATA SQUASH WITH CARAMELIZED SHALLOTS & SHERRY

Delicata Squash with Caramelized Shallots & Sherry image

Delicata squash is available for a short season in early-mid fall. Its sweet flesh is complemented here by caramelized shallots and dry sherry. If you can't find it (or if it's out of season), substitute acorn squash

Provided by Ivy Manning

Categories Side dishes

Yield four.

Number Of Ingredients 7

Ingredients

1-1/4 lb. delicata squash (1 large) or acorn squash
2 Tbs. olive oil
1/4 cup dry sherry (such as fino)
Kosher salt and freshly ground black pepper
1 Tbs. unsalted butter
1 cup thinly sliced shallots (2 to 3 large)
4 tsp. finely chopped fresh sage

Steps:

Heat the oven to 350°F. Peel the squash, leaving the skin in the crevices (it's tender enough to eat). Trim the ends. Cut the squash in half lengthwise and scoop out the seeds. Slice the halves crosswise 1/2 inch thick.
Heat 1 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add half of the squash in a single layer and cook without moving until the slices begin to brown, about 2 minutes. Flip and cook until the second side begins to brown, 1 to 2 minutes. Transfer to a 9×13-inch baking dish. Repeat with the remaining squash. Arrange the squash in a single layer in the dish. Sprinkle with 2 Tbs. of the sherry, 1/2 tsp. salt, and a few grinds of pepper.
Heat the remaining 1 Tbs. olive oil and the butter in the skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring frequently, until the shallots turn deep golden brown on the edges, 3 to 5 minutes. Take the pan off the heat and immediately add the sage and the remaining 2 Tbs. sherry, scraping up the browned bits on the bottom of pan. Scatter the shallots over the squash.
Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25 to 30 minutes. Season to taste with salt and pepper.

Nutrition Facts : ServingSize four., Calories 180 kcal, Fat 90 kcal, SaturatedFat 2.5 g, TransFat 10 g, Carbohydrate 19 g, Fiber 2 g, Protein 3 g, Cholesterol 10 mg, Sodium 150 mg, UnsaturatedFat 7 g

ROASTED DELICATA SQUASH WITH HONEY AND STILTON

Roasted Delicata Squash with Honey and Stilton image

This delicious side dish is going to be a great addition to any holiday menu.

Provided by Marilena Leavitt

Categories Fall and Winter Side Dish

Time 40m

Yield serves 4

Number Of Ingredients 7

Ingredients

1 medium size delicata squash
--- extra virgin olive oil
--- salt and pepper
2 TBSP. honey (or maple syrup)
4-5 oz. semi-firm, salty cheese
½ cup pecans
2 TBSP. hazelnuts, toasted & ground (optional)

Steps:

Preheat the oven to 375 F.
Cut the delicata squash lengthwise, remove the seeds and slice each half into ½" slices.
Place on a parchment paper lined baking sheet. Season with salt and pepper and toss with some olive oil and a tablespoon of honey. Roast for about half an hour (15 minutes on each side), or, until tender and caramelized around the edges.
In a small skillet combine the pecans with a little olive oil and set over medium heat. Cook, stirring often for about 4-5 minutes. Remove from the heat, season with salt and pepper and mix in the remaining honey. Taste and adjust the seasoning.
In the same skillet, toast the hazelnuts (if using) and then grind (or chop) them finely.
Break up the cheese, or crumble it and set aside.
Once the slices of the delicata squash are roasted and caramelized around the edges, let them cool slightly and place them on a large plate. Top with the toasted nuts, the crumbled cheese. Serve as a side dish or as a light meal.

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EASY ROASTED DELICATA SQUASH (VEGAN/WHOLE30) - EAT THE GAINS

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DELICATA SQUASH WITH CARAMELIZED SEEDS RECIPE | RECIPE | DELICATA ...

Aug 9, 2016 - Half-moons of delicata squash make an inviting presentation. No part of the squash goes unused here -- this is one of the few types of winter squash with edible skin; the seeds are caramelized to provide added crunch.
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