Are you looking for a new Thanksgiving side dish this year? Tired of having the same old green bean casserole and mashed potatoes? Add this into the rotation! A little sweet, a little nutty and definitely delicious, this Delicata Squash Amadine is sure to please.
If you've never had delicata squash before it's pretty similar to butternut squash, but the skin it edible, making the prep SO much easier! All you have to do is scoop out the seeds, slice it up and it's ready to go. Delicata is one of those squashes that can be made either sweet or savory, so I combined them both in this side dish. You get a that classic holiday flavor from the thyme, sage and rosemary, but the browned butter adds just a touch of sweet caramelization.
It can seem daunting to brown butter if you've never done it before, but just keep watch over it to make sure it doesn't burn and you'll have no problem! Aside from that, this recipe is fairly straight-forward and easy to make. I hope you'll try it out and let me know what you think!
Delicata Squash Amandine
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
1 delicata squash
1/2 C slivered almonds
1/4 C raisins
1-2 tbsp olive oil
2 tbsp butter
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp coriander
2-3 fresh sage leaves
Salt and pepper, to taste
Instructions
Preheat oven to 375F.
Cut off the ends of the delicata squash, and slice lengthwise
Scoop out the seeds and slice each half into 1/2 inch pieces
Toss squash with olive oil and spices, spread evenly on a baking sheet and bake for 25 minutes.
While squash is baking, add butter and sage leaves to a small saucepan. Cook over medium-low heat until butter browns, about 5 minutes. Remove the sage leaves from the pan and set aside.
Add slivered almonds to a skillet over medium heat. Cook until almonds brown, stirring and tossing constantly to prevent uneven browning.
Once squash is cooked through, drizzle with the brown butter sauce and top with raisins and toasted almonds.
Enjoy!
Comentários