DELICATA SQUASH WITH CARAMELIZED SHALLOTS AND SHERRY

DELICATA SQUASH WITH CARAMELIZED SHALLOTS AND SHERRY image

Yield 4 people

Number Of Ingredients 7

1 1/4 pound delicata squash (1 large) These squash are yellow or cream coloured with dark-green stripes. Skin is quite thin - easy to peel - and also edible. You don't need to peel all the crevices!
2 Tbs. olive oil
1/4 cup dry sherry (such as fino)
Kosher salt and freshly ground pepper
1 Tbs. butter
1 cup thinly sliced shallots (2-3 large)
4 tsp. finely chopped fresh sage

Steps:

heat the oven to 350. Peel the squash, Trim the ends, cut squash in half lengthwise and scoop out the seeds. Slice the halves crosswise 1/2 inch thick. Heat 1 Tbs. oil in a 10 inch skillet over medium high heat. Add half of the squash in a single layer and cook withhout moving until the slices begin to brown, about 2 minutes. Flip and cook until the second side begins to brown, 1-2 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 Tbs. of the sherry, 1/2 tsp. salt and a few grinds of pepper. Heat the remaining 1 Tbs. of oil with the butter in the skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring frequently, untiol the shallots turn deep golden brown on the edges, 3-5 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 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.