Delicata squash is a cook’s dream because the thin peel is edible, so it takes very little time to prep. If you can’t find delicata, try acorn squash. The peel is thicker, but you can simply eat the squash right out of the center like a bowl. We love this dish with Olio Nuovo*. The subtle sweetness of the squash, the creamy burrata and the crunchy pumpkin seeds all pair beautifully with Olio Nuovo’s robust, fresh green flavors.
2 medium delicata squash, about 3 lbs total
3 tablespoons Olio Nuovo Extra Virgin Olive Oil*, plus more for drizzling
8 sage leaves
8 oz. burrata, cut into 8 equal portions just before serving
freshly ground pepper
Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds with a spoon and discard. You can also rinse them and toast them like pumpkin seeds if you like. Cut each squash length in half again crosswise, so you have 8 bow-like pieces. Brush each piece with 1 tablespoon of the olive oil and season with salt and pepper. Place on a baking sheet, cut side down and roast for 45 minutes until tender.
Meanwhile, heat the other 2 tablespoons of olive oil in small skillet over medium-high heat until hot. Slip the sage leaves into the hot oil and fry until crisp, about 3 seconds. Transfer them gently to a paper-toweled line plate and season liberally with salt.
To serve, line the roasted squash pieces up on a platter. Put a piece of burrata in the center of each squash sprinkle with pepitas and fried sage leaves and drizzle with Olio Nuovo. Season with salt and pepper to taste.
*If Olio Nuovo is not available, replace with your favorite Extra Virgin Olive Oil.
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