Delicata Squash with Sage & Malt Vinegar
Thomas J. Story
The naturally sweet squash is seared and roasted to perfection, then finished with a rich brown butter infused with sage and the tang of malt vinegar.
This recipe, and others like it, can be found in the article “Yes, You Should Serve Shrimp Louie at Your Holiday Party. Plus, Other Coastal Classics.”
How to Make It
1
Cut the squash into 1-inch-thick rings, then remove the seeds with a small spoon.
2
In a sauté pan, sear the squash on both sides, making sure to get even color and cook 3/4 of the way, about 5 minutes per side.
3
Once the squash has nice color on both sides and has been cooked 3/4 of the way through, add butter and place in a 500° oven for 5 minutes.
4
Return to the burner and add the sage leaves and deglaze with the malt vinegar.
5
Place on a small plate, top with the brown butter sauce, add salt and pepper to taste, and serve.
Ingredients
1 medium delicata squash
6 tbsp butter
10 sage leaves
4 tbsp malt vinegar
kosher salt, to taste
freshly ground black pepper, to taste
Directions
1
Cut the squash into 1-inch-thick rings, then remove the seeds with a small spoon.
2
In a sauté pan, sear the squash on both sides, making sure to get even color and cook 3/4 of the way, about 5 minutes per side.
3
Once the squash has nice color on both sides and has been cooked 3/4 of the way through, add butter and place in a 500° oven for 5 minutes.
4
Return to the burner and add the sage leaves and deglaze with the malt vinegar.
5
Place on a small plate, top with the brown butter sauce, add salt and pepper to taste, and serve.
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