October 13, 2010 • Posted by Jennifer Perillo
Pumpkin and butternut squash seem to get all the attention this time of year. While they are indeed favorites of mine, it’s time we all get familiar with the smaller, quicker to cook variety: delicata. I first fell in love with the flavor at a local restaurant. They simply prepared it roasted and layered with housemade ricotta cheese. There might have even been a balsamic reduction.
A few weeks ago, delicata squash started filling markets, and I couldn’t help but think of that appetizer while prepping dinner one night. In need of a vegetable to keep my roasted chicken company, I decided to make my own take on the dish. Gone was the ricotta, since I’d just finished the last of it. And there was no room in the oven to roast it either. No worries, though—my stovetop skillet was a perfect alternative. Freshly grated lemon zest is always a nice companion to squash, and toasted, crushed coriander seeds added a fragrant undertone to the dish. The drizzle of honey made sure the kids would give it a try too.
Sauteed Delicata Squash
One of the best time savers about delicata squash is the skin is edible when it’s cut into thin slices. No peeling necessary means one less utensil to wash too.
One 10 to 12 ounce delicata squash, cut into 3/8-inch thick slices (seeds removed)
2 teaspoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/4 teaspoon coriander seeds, crushed
Freshly grated zest from 1/2 lemon
drizzle of honey
- Heat a 10-inch skillet over medium-high heat. Meanwhile toss squash, one teaspoon of olive oil, salt, and pepper together in a bowl.
- Add the remaining teaspoon of oil to the pan, and swirl to coat. Add the squash slices to the pan, single layer. Cook, turning once, until deep golden all over, about 5 to 7 minutes on each side. During last minute or two of cooking, add the coriander seeds to the pan and shake to lightly toast.
- Transfer squash to a platter. Sprinkle lemon zest on top and drizzle with honey. Serve immediately.