|
Printer Friendly Recipe
Delicata Squash Boats with Chile Honey Glaze
Recipe by Stephen Pavy
Serves 8
Serve with
Joseph Phelps 2005
Napa Valley Cabernet Sauvignon
Joseph Phelps 2004 Insignia
Pre heat oven to 400 degrees
| 4 small |
delicata squash |
| 4 tsp. |
mixed chile sauce (see below) |
| 4 tsp. |
honey |
| ½ tsp. |
salt |
| 2 T |
butter |
Cut squash in half, lengthwise
Remove all seeds from squash
Place squash ‘boats’ in shallow baking pan
Combine chile sauce (recipe below), honey, butter and salt to make glaze
Divide glaze among the 8 boats and spread glaze over inside of each boat
Cover baking pan with foil
Bake squash for 45 minutes (longer if they are not tender by that time)
Mixed Chile Sauce
Makes about 1 cup
| 2 |
dried ancho chiles |
| 1 |
dried chipotle chile |
| 2 cups |
water |
| 1 small |
yellow onion, coarsely chopped |
| 2 |
garlic cloves |
| 1/8 tsp. |
salt |
| 1 T |
cumin seeds, toasted |
Stem and seed chiles
Place chiles in water and bring to simmer
Add onion, garlic, 1/8 tsp. salt and continue to simmer, stirring occasionally until all ingredients are softened (as long as 30 minutes)
Drain vegetables, making sure to save the liquid
Finely grind toasted cumin seeds in a spice grinder (or use mortar and pestle)
Transfer vegetables to food processor
Add ground cumin and 1 cup reserved liquid from chiles
Process until smooth, adding more water to adjust thickness
Add salt to taste (about ½ tsp. for my taste)
|
