BY CHERYL ORR
As a chef I have to follow food trends, and just like fashion, certain ingredients and flavors have their moment.
Pistachio is back in the spotlight right now. It has a have a mild flavor, and can add a salty crunch that pairs well in many dishes, like the recipe I’m sharing today which features my favorite squash. I love Delicata squash for its mild sweet and nutty flavor, and delicate and edible soft skin, which is an added plus as no peeling is necessary.
Delicata is believed to have originated in North America and was first cultivated by Native Americans and introduced to the colonies. The squash was later brought to Europe by the likes of Thomas Jefferson and other early foodies. Delicata-Cucurbito pepo was first introduced in 1894 by The Peter Henderson Seed Company for all to grow and enjoy.
Delicata squash is a nutrient-rich food, providing a range of essential vitamins, minerals, and antioxidants such as Vitamins A and C, Potassium and Manganese, as well as being high in fiber.
This squash is fabulous simply roasted and added to a salad, or on a crostini spread with whipped honey ricotta and a drizzle of flavored oil or seasoned honey.
This week I am sharing my recipe for Roasted Delicata with Brown Butter Sauce, Crispy Sage, Pomegranate Seeds, and Pistachio. It’s a nice addition to a fall and winter table. Enjoy!
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
Delicata Squash with Brown Butter Cider Sauce, Crispy Sage, Pomegranate, and Pistachio
Serves 8
INGREDIENTS
- 3 small delicata squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- Large bunch of fresh sage leaves
- ¼ cup pomegranate seeds
- ¼ cup pistachios, shelled and rough chopped
- For the Sauce:
- 4 ounces (1 stick) unsalted butter
- 3 garlic cloves, whole
- 1 shallot, finely minced
- 1 thyme sprig
- 1 sage sprig
- 1 teaspoon apple cider
- 1 teaspoon balsamic vinegar
- ¼ cup heavy cream
- ¼ cup grated parmesan
- ½ teaspoon lemon zest
- Salt and pepper to taste
PREPARATION
- Preheat oven to 425 degrees. Line a sheet pan with foil and set aside.
- Pierce the skin of the squash and microwave for 3-4 minutes on high until just soft
enough to slice the squash. Slice into ½-inch rings, remove seeds and scatter onto
prepared sheet pan. Toss with olive oil, salt, and pepper. Bake 20 minutes, or until
tender. Do not overcook. - While squash is baking, in a deep skillet melt the butter over medium heat with thyme
and sage. Cook, stirring occasionally until the butter has browned, 4 to 5 minutes.
Remove thyme and discard, but reserve crispy sage. Reduce heat to low and add the
garlic and shallot. Whisk in the cider and vinegar. Mix in the cream, zest and parmesan
and cook until bubbly and thickens. Add a little more cream if needed. Season to taste. - Spread squash onto a small platter. Drizzle with sauce, and sprinkle pomegranate seeds,
pistachios, and crispy sage on top.
Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.