DELICATA SQUASH WITH CARAMELIZED SHALLOTS & SHERRY
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
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
DELICATA SQUASH WITH CARAMELIZED SEEDS
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
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.
GARLIC DELICATA
Very simple, and very good: semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.
Provided by Syd
Categories Side Dish Vegetables Squash
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
- Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
- Bake in preheated oven for 30 minutes, or until tender.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 13.9 g, Fat 6.8 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 2.4 mg, Sugar 5.7 g
DELICATA SQUASH WITH CARAMELIZED SHALLOTS AND SHERRY
Steps:
- heat the oven to 350. Peel the squash, Trim the ends, cut squash in half lengthwise and scoop out the seeds. Slice the halves crosswise 1/2 inch thick. Heat 1 Tbs. oil in a 10 inch skillet over medium high heat. Add half of the squash in a single layer and cook withhout moving until the slices begin to brown, about 2 minutes. Flip and cook until the second side begins to brown, 1-2 minutes. Transfer to a 9x13 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. of oil with the butter in the skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring frequently, untiol the shallots turn deep golden brown on the edges, 3-5 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 the pan. Scatter the shallots over the squash. Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25-30 minutes. Season to taste with salt and pepper.
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