extra-virgin olive oil
shallots, halved and sliced
large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
freshly ground pepper
chopped salted pistachios
- 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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