Delicata squash is the smaller cousin in the squash family, and its size and shape make it a very attractive squash to work with; it’s sweet and creamy and roasts up much faster than its larger relatives. This dish can accompany cider-brined pork loin, balsamic chicken, or other hearty fall flavors to support the sweet, creamy flavor.
This recipe can be made for a salad course or an entrée; 1 to 2 slices for an appetizer or 4 for a full plate.
Ingredients
- 3 delicata squash
- 2 tablespoons vegetable oil
- Pinch of kosher salt
- Freshly ground black pepper
- 1 cup heavy cream
- ½ cup chèvre (we prefer Vermont Creamery)
- 2–3 tablespoons honey
- 1 recipe of Oat Crumble (recipe below)
- ⅛ cup finely chopped pistachios
- Fresh rosemary
- Balsamic drizzle
- ½ cup oats
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
Instructions
Cut squash into 1-inch round slices and deseed. Toss slices in a large bowl with vegetable oil, salt, and pepper. Lay them on a baking sheet and roast for 18 minutes at 350˚F (high fan if using convection oven).
Whip the heavy cream until stiff peaks form. Soften chèvre in a microwave-safe bowl on medium power, 10 seconds or until soft but not melted. Beat gently until smooth. Fold gently into the whipped cream.
Remove squash from the oven. Brush one side with honey and dip in the Oat Crumble to cover to the edges. Arrange four pieces per serving on a plate. Pipe or spoon chèvre mixture into the center of the squash. Sprinkle with pistachios and rosemary. Drizzle decoratively with balsamic drizzle.
Chef’s note: Pan-frying rosemary adds a delicious flavor.
About this recipe
RECIPE AND PHOTOGRAPHY COURTESY OF CHEF CHRISTIAN KRUSE, BLACK FLANNEL BREWING AND DISTILLING
