Recipe by Manami
Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.
- 1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or 1 (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs)
- 1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds)
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup light brown sugar
- salt, to taste
- fresh ground black pepper, to taste
- 1 (1 1/2 lb) acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin)
- 1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound)
- 2 tablespoons pure maple syrup
- 1 cup heavy cream
- 20 sage leaves, coarsely chopped
- 2 tablespoons unsalted butter
- roasted cashews, coarsely chopped
- baby watercress, for garnish
- shaved pecorino cheese, for garnish
Directions See How It's Made
- Preheat the oven to 350°F
- In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
- Season with salt and pepper.
- Spread the squash out on a large rimmed nonstick baking sheet.
- Add the acorn and delicata squash to the large bowl.
- Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
- Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
- Arrange the squash on a large platter and drizzle with the maple syrup.
- Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
- Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
- Strain the cream into a heatproof cup.
- Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
- Serve & enjoy!