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
MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS
I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
- While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
- Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
- Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE
Provided by Jerry Traunfeld
Categories Fruit Juice Herb Side Thanksgiving Squash Winter Sage Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
- 2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
- 3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.
GRILLED DELICATA SQUASH WITH WARM CRANBERRY DRESSING
This smoky and buttery squash, topped with a sweet and tangy dressing, is the perfect accompaniment to your holiday meal. Delicata squash are usually about 1 to 1 1/2 pounds each and the thin skin is completely edible - just be sure to wash it well first. This is lovely served with pork tenderloin or turkey.
Provided by France C
Categories Winter Squash Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Scrub delicata squash well to make sure the skin is clean. Slice the ends off the delicata squash. Using a spoon or butter knife, reach into the ends, remove the seeds, and discard. Slice squash into 3/4-inch slices. Place into a resealable plastic bag with 1 tablespoon olive oil and sprinkle with salt and pepper. Set aside.
- Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add shallot and saute until lightly browned and translucent, 2 to 3 minutes. Sprinkle with thyme and whisk in balsamic vinegar and honey until well combined. Add cranberries and bring to a boil; reduce heat to medium-low and let simmer until dressing is starting to thicken, 2 to 3 more minutes. Remove from heat and set aside; keep warm.
- Place squash slices on the preheated grill and close lid; grill until lightly charred and soft, about 5 minutes on each side. Remove squash to a platter and spoon warm dressing over the top.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 29 g, Fat 6.9 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 7.3 mg, Sugar 15.5 g
STUFFED DELICATA SQUASH WITH LENTILS AND CASHEW RAITA
Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it's much easier to clean, cut and cook than butternut or other winter squash varieties. Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata. "Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it," said Ms. Kaminsky.
Provided by Tara Parker-Pope
Categories main course
Time 5h20m
Yield 4 main-dish servings
Number Of Ingredients 18
Steps:
- Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
- Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
- For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
- As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.
- Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
- Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 18 grams, Carbohydrate 72 grams, Fat 31 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 845 milligrams, Sugar 9 grams
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