Sweet & Tangy Delicata
- November 22, 2010 |
- by Laurie David
I’m getting really excited for Thanksgiving and this delicious dish that we make with the delicata squash from my garden. If you are not familiar with the winter squash delicata, now is the time! It is cream-colored, with yellow or green stripes. It is shaped like a zucchini, tastes a bit like sweet potatoes and corn all mixed up. And it does not need to be peeled! How great is that?
This dish is great — it is sweet, tangy, savory and beautiful all at once — and even better, you can make it earlier in the day and just heat it up right before serving your Thanksgiving meal.
5 large shallots, peeled and cut in half
2 tablespoons olive oil
4-5 cloves of garlic peeled, left whole
2 large delicata squash
1/2 teaspoon salt
1 cup fresh whole cranberries
2 tablespoons maple syrup
1/2 teaspoon pepper flakes (more if you are brave, less if you are not)
1/2 teaspoon ground cinnamon
Preheat your oven to 450 degrees. In a large ovenproof skillet, heat the olive oil until shimmering, throw in the shallots and start sauteing over medium heat.
Meanwhile cut the squash into quarters lengthwise (do not peel), remove all the seeds, then cut the squash into walnut sized chunks. Toss them into the pan with the garlic and salt and let everything brown happily for about 20 minutes.
When the squash is golden but still al dente, take the pan off the heat. At this point you can put it aside to finish later if you so prefer. When you are ready, toss in the fresh cranberries, maple syrup, pepper flakes and cinnamon. Gently, but with purpose, mix well so everything has maple syrup on it.
Stick the pan into the oven and roast the squash until a burnished gold and the cranberries have popped and are releasing their juices, about 15 minutes.
Serve with gratitude.