My Recipe Box

Delicata Squash with Caramelized Shallots & Sherry

RATE IT

Serves four.

  • To learn more, read:
    Squash Season
  • by Ivy Manning from Fine Cooking
    Issue 95

  • 1-1/4 lb. delicata squash (1 large)
  • 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

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 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. 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.

Make Ahead Tips

You can assemble this dish up to 2 hours before baking.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 2.5; Protein (g): 3; Monounsaturated Fat (g): 6; Carbohydrates (g): 19; Polyunsaturated Fat (g): 1; Sodium (mg): 150; Cholesterol (mg): 10; Fiber (g): 2;

Photo: Scott Phillips

Made it last night, and it was delicious. Caramelizing enhances the already-delicate flavor, and the dash of sherry was the perfect touch. Delicata was already my favorite squash--too bad it has such a short availability in early fall. Would love to make this for Thanksgiving, but it won't be available then.

Absolutely delicious. And easy, i.e., not too prep intensive. Just a lovely way to prepare squash. This is a winner!

I'm not sure if I'm qualified to rate it, because I simplified it quite a bit. But it is GREAT. Instead of starting on the stove, I did it all in the oven in a large cast iron skillet, which gives good caramelization. Delicious!

Honestly truly amazing....simple recipe that produces spectacular results...highly recommend this one!

This recipe is fantastic, probably one of the best winter squash preparations I've ever made. Make sure you get the squash and the shallots nice and browned.

This was delicious - I followed the recipe exactly and it turned out perfectly. I'd never heard of this kind of squash before, but now that I've discovered I really enjoy the taste, I will be trying some of the other squash recipes from the same issue.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More