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| Photo: Delicata Squash |
I am preparing this tonight with two recipes. The first is a baking method, 375 degrees F for 40 minutes; with the peeled de-seeded squash halved and filled with olive oil and brown sugar. One and a half squashes were used since that's all that would fit in the 8" x 8" baking pan. That would mean that I have a total of three of these strange squashes to use as tonight's vegetable.
The second is a frying method proposed by Jerry Traunfeld, author of the Herbfarm Cookbook. The Herbfarm, a Woodinville restaurant, is curiously just five miles away (I wasn't aware of that either until today). I suppose my version of the recipe will have taste like it has a lot less sage and a lot more rosemary since I am only using what I have on hand. It may turn out to be sweeter than normal since the spiced apple cider I'm about to use is what is leftover from Thanksgiving. Traunfeld's recipe calls for two squash, with the assumption that each squash is about a pound each.
Delicata Squash with Rosemary, Sage, and Cider Glaze (Epicurious, March 2000)
1 1/2 delicata squash, peeled, de-seeded, and cut into 1/2" thick pieces
3 tbsp unsalted butter
1 tbsp fresh sage, minced
1 tbsp fresh rosemary, minced
1 1/2 c fresh apple cider or juice
1 c water
2 tsp sherry vinegar
1 tsp kosher salt
freshly ground black pepper, to taste
Directions
1. Melt the butter in a skillet over low heat. Add herbs and cook until butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs.
2. Add squash to the skillet, then add apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat until the liquid has reduced to a glaze and the squash is tender, 20-30 minutes. Taste and season with pepper.
