If you haven’t tried delicata squash, it’s worth seeking out. The skin is tender enough to eat when cooked, so there’s no peeling involved. All you have to do is slice it and then cook it. Here we sauté it with olive oil and a little orange juice and zest, then add a sprinkling of pistachio nuts to make it special.
- 1 tablespoon extra-virgin olive oil
- 2 shallots, halved and sliced
- 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
- 1 teaspoon orange zest
- 3/4 cup orange juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons chopped salted pistachios
- Step 1
- Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.
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