Delicata Squash in Green Herb Sauce
During a recent weekly visit to the local farmers market, I discovered delicata squash. As the name suggests, it has a very delicate rind. I wanted to make it into a simple dish so that we could really taste the sweetness of the squash, so I decided to pan-saute it with salt and oil and serve it with a green herb sauce. My family absolutely loved it!
Ingredients
- 2 delicata squash
- Salt
- 1 tablespoon olive oil
- 1 lime
- Pepper
- Pomegranate kernels, (for garnish)
- 1/2 cup parsley leaves
- 1/2 cup basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 2 cloves garlic
- Lemon juice from 2 lemons
- 1 cup extra virgin olive oil
Instructions
The Squash
- Slice ends off squash then slice into 1/2-inch rings and remove seeds with spoon. Save seeds and roast with cayenne pepper, salt, and cumin, and sprinkle over the finished product.
- Lightly salt squash and let sit for 30 minutes.
- Completely dry off with paper towels, removing salt.
- Heat enough oil to coat saute pan over medium-high heat.
- Lightly salt squash rings with fresh salt and add to pan. Squash rings should sizzle as soon as they hit the pan; take care not to crowd them or they'll steam more than they'll brown.
- Saute until lightly browned (about 2 minutes per side).
- Remove from heat and onto a plate, then grate lime peel over them and squeeze lime juice on them.
- Add pepper to taste.
The Sauce
- In a blender, pulse parsley, basil, cilantro, mint, garlic, and lemon juice with ½ cup olive oil, then set aside. This sauce can be made ahead of time and stored in the refrigerator in an airtight container.
- Garnish squash with pomegranate kernels and green herb sauce.