Delicata Squash with Caramelized Onions and Sherry
Category
Vegetable
Classification
American
Added By
Phyllis Watson
Added On
Mon Jan 05 13:17:08 UTC 2009
Prep Time
1 hour
Yield
serves 4
Source
Fine Cooking #95
Comment
Ingredients
1 1/4 pound (1 large) delicata squash
2 Tablespoons olive oil
1/4 cup dry sherry (or mirin)
kosher salt and fresh pepper
1 tablespoon unsalted butter
1 cup thinly sliced shallots (I used onions)
4 teaspoons finely chopped fresh sage
Directions
Heat the oven to 350 degrees. 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.
(I find that putting the squash in the oven for 20 minutes whole at 350 degrees softens it enough that it is easier to cut, peel, and scoop out the seeds.)
Heat 1 Tablespoon 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, 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 tablespoons of the sherry (mirin), 1/2 teaspoon of salt, and a few grinds of pepper.
Heat the remaining 1 tablespoon of olive oil and the butter in the skillet over medium heat. Add the shallots (onions) 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 tablespoons of sherry (mirin), scraping up the browned bits on the bottom of the 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 - 30 minutes. Season to taste with salt and pepper.