I looked at the calendar today and could not believe that October is nearly over! October always seems to pass quickly for me. With several friends and families birthdays, my wedding anniversary and fall festivities I never remember where the time went.
Although it is still October I have had Thanksgiving on my mind. We aren’t sure what our plans will be this year but I am hoping no matter where we end up I will be able to make this beautiful dish.
Lately I have been enjoying the many squash varieties we have been getting from our local CSA. I discovered delicata squash last year and fell in love with it. You don’t have to peel it which is a big win in my book and I love how it looks like pretty, delicate flowers if you slice it.
I used 2 medium sized squash, cutting them into slices and then removed the seeds using a very small round cookie cutter. It is a little extra work but the end result is so lovely. A simpler way it to cut the entire thing in half lengthwise, scoop out the seeds and then cut into half-round slices.
Delicata Squash with Currant Drizzle
2-3 delicata squash
1 Tbsp. olive oil
1 tsp. salt
1/2 fresh ground pepper
1/2 c. brown sugar
1/2 c. water
1/3 c. currants
1/2 tsp. dried ground ginger
1 Tbsp. apple cider vinegar
1 Tbsp. butter
1/2 cup chopped walnuts
- Preheat oven to 375 degrees and line a sheet tray with parchment paper.
- Slice squash into rounds and use a small round cookie cutter to remove seeds.
- Mound squash on parchment paper and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat with fingers.
- Lay each piece of squash so they are in an even layer on the sheet tray and bake for 15 minutes.
- While the squash is baking combine brown sugar, water, currants, ground ginger and apple cider vinegar in a small saucepan and bring to a boil for 2 minutes.
- Once boiling, reduce heat and simmer for 10-12 minutes until sauce thickens and currants plump. Remove from heat and stir in butter.
- Brush sauce onto squash and let bake an additional 5 minutes, or until tender.
- Finely shop walnuts. I prefer some bigger chunks and more of a “powder” for the rest so I put them in a large zip top bag and smash them with a mallet. In a dry skillet, toast walnuts for a couple minutes until fragrant.
- Serve with by drizzling on remaining sauce and sprinkling with toasted walnuts.