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Delicata Squash with Caramelized Shallots & Sherry

Servings: four.

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


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

Nutritional Information

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


  • 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.



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


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Reviews (11 reviews)

  • HaydnR | 08/30/2020

    Simple but tasty.

  • jkilmartin | 11/30/2019

    I made this for Thanksgiving. It was easy and absolutely delicious. I even browned the slices the night before and just baked them before dinner on Thursday.

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