Roasted Squash With Maple Syrup and Sage Cream |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 10 |
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Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it. Ingredients:
1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or 1 (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs) |
1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds) |
1/4 cup extra virgin olive oil |
1/4 cup light brown sugar |
salt, to taste |
fresh ground black pepper, to taste |
1 (1 1/2 lb) acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin) |
1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound) |
2 tablespoons pure maple syrup |
1 cup heavy cream |
20 sage leaves, coarsely chopped |
2 tablespoons unsalted butter |
roasted cashews, coarsely chopped |
baby watercress, for garnish |
shaved pecorino cheese, for garnish |
Directions:
1. Preheat the oven to 350°F
2. In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
3. Season with salt and pepper.
4. Spread the squash out on a large rimmed nonstick baking sheet.
5. Add the acorn and delicata squash to the large bowl.
6. Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
7. Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
8. Arrange the squash on a large platter and drizzle with the maple syrup.
9. Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
10. Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
11. Strain the cream into a heatproof cup.
12. Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
13. Serve & enjoy!
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