Delicata Squash for the Fall Table
Delicata Squash Recipe
This season we harvested a bountiful variety of fall squash, including some lovely Delicata squash. Delicata squash tastes very similar to Butternut squash but since they are smaller, their skins are edible. That means less work in the kitchen since you don’t have to peel them and a more beautiful presentation on the plate. Chef John paired our newly made Apple Butter with pomegranate seeds and our Roasted Pistachios and Almonds to create a simple side dish that would work well as a Thanksgiving Dinner side dish or for any fall gathering. Pair with our 2016 Gewürztraminer, a dry style white wine that is a delicious pairing with many fall dishes.
2 Delicata squash (about 2 pounds), seeds removed and cut into ½-inch rounds
3 tablespoons Clif Family Extra Virgin Olive Oil
Sea salt and freshly cracked pepper
1/3 cup Clif Family Apple Butter
1 teaspoon white wine vinegar
1 TBSP fresh lemon juice plus 1/2 tsp grated zest
1/2 teaspoon sea salt
3 oz Vella Dry Jack cheese, shaved into chards
2 TBSP Clif Family Rosemary Roasted Almonds & Pistachios
Fresh pomegranate seeds
Fresh rosemary, small leaves pinched from stems
Preheat the oven to 375°F. Place the squash in a large bowl and drizzle it with the oil. Season with salt and pepper and toss until evenly coated. Transfer the squash to two large rimmed baking sheets, spreading it in a single layer. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking. Meanwhile, combine the apple butter, vinegar, lemon juice/zest and salt in a bowl and whisk to combine. Using a vegetable peeler shave the cheese into chards, Just before serving, spoon some of apple butter sauce onto platter and top with the roasted squash rings, cheese, nuts and more apple butter sauce. Garnish with fresh pomegranate seeds and rosemary.
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