Delicata Squash With Caramelized Shallots Sherry Recipes
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.
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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