Delicata Squash With Caramelized Shallots And Sherry Food

ROASTED STUFFED DELICATA SQUASH

Steps:

• Heat the oven to 425 degrees F and position a rack in the middle.
• Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).
• Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.
• On a large baking sheet, arrange the delicata squash halves, flesh-side down.
• Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.
• While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).
• In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.
• Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!

DELICATA SQUASH WITH CARAMELIZED SHALLOTS AND SHERRY

Steps:

• heat the oven to 350. Peel the squash, Trim the ends, cut squash in half lengthwise and scoop out the seeds. Slice the halves crosswise 1/2 inch thick. Heat 1 Tbs. oil in a 10 inch skillet over medium high heat. Add half of the squash in a single layer and cook withhout moving until the slices begin to brown, about 2 minutes. Flip and cook until the second side begins to brown, 1-2 minutes. Transfer to a 9x13 inch baking dish. Repeat with the remaining squash. Arrange the squash in a single layer in the dish. Sprinkle with 2 Tbs. of the sherry, 1/2 tsp. salt and a few grinds of pepper. Heat the remaining 1 Tbs. of oil with the butter in the skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring frequently, untiol the shallots turn deep golden brown on the edges, 3-5 minutes. Take the pan off the heat and immediately add the sage and the remaining 2 Tbs. sherry, scraping up the browned bits on the bottom of the pan. Scatter the shallots over the squash. Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25-30 minutes. Season to taste with salt and pepper.