Olive Oil-Poached Delicata Squash with Spiced Pepitas

Yield: 2-4 Servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

For the Squash

4 C — Extra-virgin olive oil

4 sprigs — Fresh thyme

3 cloves — Garlic (crushed)

1 sprig — Fresh sage

3 ea — Delicata squash (peeled, seeded and sliced into rings)

— Salt and pepper, to taste

For Garnish and Serving

— Fresh sage (chopped), for frying and garnish

— Apple slices

— Spiced pepitas

1 C — Apple butter, for serving

Instructions

  1. Poach the Squash: Preheat the oven to 325°F. Place the olive oil, thyme, garlic, and sage in a small saucepan and warm the mixture over low heat. Place the squash in a deep baking dish and pour the olive oil and herbs over it. Roast until the squash is fork-tender, about 15 minutes.
  2. Grill the Squash: Prepare a gas or charcoal grill for medium heat (about 400°F). Remove the squash from the oven and from the oil, reserving some of the oil, and season with salt and pepper. Place the squash on the grill and cook until charred on each side, turning once. Transfer to a plate and tent with aluminum foil to keep warm.
  3. Fry the Sage: Place some of the reserved olive oil in a skillet and warm over high heat. Add some chopped sage and fry for 1 minute.
  4. Assemble and Serve: Transfer the squash to a serving dish and garnish with sliced apples, pepitas, and the fried sage. Serve with the apple butter.