Now at the local markets there is a prolific amount of hearty winter squash. My favorite mixture of local fall ingredients has been roasted delicata squash with caramelized shallots, chestnuts, parsley and toasted squash seeds.
2 delicata squash, halved lengthwise, seeds removed and cleaned
2 tblsp olive oil
salt and pepper
4 sprigs fresh thyme
6 chestnuts, scored and roasted and removed from shells
1 tblsp butter, unsalted
6 shallots peeled
Place the four halves of delicata, cut side up, on a baking sheet and season with salt and pepper, drizzle with one tblsp of olive oil and place one sprig of fresh thyme in each. Roast at 400 degrees for thirty minutes. Meanwhile place the other tblsp of oil in a saute pan and toast the seeds with a little salt and pepper until they are golden. Remove and allow to cool on a plate. Use the same pan to caramelize whole shallots and chestnuts together on medium heat in the butter until they have softened and have browned a bit. Mix the shallots and chestnuts with the toasted seeds and divide into the four squash cavities and return to the oven to get everything uniformly hot and serve. A little bit of fresh herb such as basil or parsley is great on top just before you serve. Enjoy.
Another Chef Award for Nate - Another Great Recipe of his - Cooking Light
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