Sweet and Sour Delicata Squash with Red Chilies, Sage and Its Own Seeds

PHOTO BY KATIE NOBLE / STYLED BY CATRINE KELTY

This Sicilian-style dish is a favorite on my Thanksgiving menu every year. I love Delicata squash for its size and delicate flavor, but its best quality is a thin skin that does not need peeling. Simply slice into half-mooons, roast, dress with a sweet and spicy vinegar glaze and top with crispy roasted seeds. The bright, acidic dressing cuts through the richness of the rest of the meal. Any leftovers make a surprising addition to a cheese and vegetable tart or can be layered into lasagna, added to a weekend egg dish or even piled on a turkey sandwich!

Serves 4

2–3 Delicata squash, halved, seeded and sliced into ½-inch moons, seeds separated from pulp and reserved
extra-virgin olive oil
sea salt and freshly ground black pepper
½ cup brown sugar or maple syrup or honey
½ cup apple cider or white balsamic vinegar
¼ cup water
1 clove garlic, sliced
1 red chili, thinly sliced into rounds
12 sage leaves

Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Toss squash moons with olive oil to coat and season liberally with salt and pepper; arrange on 1 of the baking sheets in an even layer. Toss the seeds with olive oil to coat and season lightly with salt and pepper; spread on remaining baking sheet in an even layer. Place both baking sheets in the oven and roast seeds until toasted, 10–12 minutes, and squash until deeply caramelized, flipping moons halfway through, about 25 minutes total. Be careful not to let the seeds burn! Set aside.

In a shallow saucepan combine the remaining ingredients and simmer until syrupy and thickened slightly. Meanwhile arrange the caramelized squash on a serving platter, then spoon the sweet glaze over the top, distributing the chilies, garlic and sage evenly across. Season with freshly ground black pepper, sprinkle with the roasted seeds and serve, hot or at room temperature.

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Sarah Blackburn is a home cook, recipe developer, soccer mom, Italophile and managing editor at Edible Boston. She can be reached at sarah@edibleboston.com.