We belong to a Lancaster PA Farm Fresh CoOp and receive all sorts of fresh, seasonal produce throughout the summer and into the fall. Sometimes it is overwhelming the amount of stuff we get and have to find ways to use it.
Lately, we've been inundated with shallots and were looking for recipes that called for them. We also are now starting to receive a lot of various varieties of squash including the creamed skin with dark-green stripped delicata squash.
Fortunately, my November edition of Fine Cooking had an interesting recipe for Delicata Squash with Caramelized Shallots. Perfect! Just what we needed to use up some of those shallots. Last night I fired up the outdoor wood-burning oven to make some pizzas for the kids and roast a chicken for the adults. The squash dish was made the night before but was absolutely delicious with the roasted chicken.
So if you are looking for a way to use up some squash and shallots, I highly recommend you give this one a try. This recipe serves four so you might want to double it up if you are having guests or want to serve it again later in the week.
Delicata Squash & Shallots Recipe
|Prep Time: 15 min
||Cook Time: 45 min
||Total Time: 1 hr
How To Make At Home:
- 1 large delicata squash
- 2 tablespoons olive oil
- 1/4 cup dry sherry
- salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup thinly sliced shallots (3 large)
- 4 teaspoons finely chopped fresh sage
Preheat the oven to 350°F
Start by peeling the squash but don't worry about the skin in the crevices. Trim the ends and then cut the squash in half lengthwise. You'll need a big knife to cut through the squash so be careful.
Scoop out the seeds with a spoon and then cut the squash crosswise into 1/2 thick pieces.
In a large fry pan, skillet or saute pan, heat one tablespoon of olive oil over medium-high heat. So not to overcrowd the pan, cook half of the squash pieces in a single layer making sure not to move them until the slices begin to brown. This should take about two minutes.
Flip the squash over and cook on the other side until they begin to turn brown. Again they should take about two minutes.
Transfer the squash to a baking dish that has a cover or use foil if you don't have one. Finish cooking the rest of the squash and transfer to the baking dish trying to keep everything in a single layer. Sprinkle about two tablespoons of the sherry along with half a teaspoon of salt and a little bit of the ground pepper on top of the squash.
In the same pan, heat the other tablespoon of olive oil and butter over medium heat. Add the shallots and a little bit of salt and cook until the shallots turn a golden brown. This takes 3-5 minutes but be sure to stir often.
When the shallots are done remove the pan from the heat and add the sage along with the remaining two tablespoons of sherry. Use the sherry to deglaze the bottom of the pan while scraping any browned bits stuck to the bottom of the pan. Place the shallots over the squash in the baking dish.
Cover the pan and bake until squash is fork tender which should take about 30 minutes. Taste and adjust seasonings with salt and pepper.
I think you're going to like this one.