Delicata Squash with Caramelized Shallots & Sherry

Delicata Squash with Caramelized Shallots & Sherry
Photo by Scott Phillips


  • 1 Tbs. unsalted butter
  • 1 cup thinly sliced shallots (2 to 3 large)
  • 4 tsp. finely chopped fresh sage
  • 1-¼ lb. delicata squash (1 large)
  • 2 Tbs. olive oil
  • ¼ cup dry sherry (such as fino)
  • Kosher salt and freshly ground black pepper

Heat the oven to 350°F. 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.Heat 1 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add half of...

View full recipe at Fine Cooking


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