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Delicata Squash with Sage Salsa Verde

Delicata Squash with Sage Salsa Verde


"Delicata squash is one of the only squashes that does not keep throughout the entire winter and is truly best eaten in the fall. Some may say this makes it extra special. The squash can be cut into beautiful rings that look like elegant flowers and can be presented as such on the dinner table. The delicata’s sweet flesh is light and surprisingly happy when paired with a sauce made of toasted sage leaves—an ideal sweet-savory balance."

– Deirdre Buryk, author Peak Season


4 tablespoons olive oil, ev bioharvest

1/4 cup herb, sage

1/2 cups herb, cilantro

2 tablespoons vinegar, balsamic sherry

2 squash, delicata

1/4 cup shallots

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1. In a small skillet over medium-high, heat the olive oil. Once the oil
begins to sizzle, add the sage leaves. Cook until the sage leaves
crisp up, 2 to 3 minutes. Keep a watchful eye on the sage because it
can burn easily and become bitter, so stir often to avoid this. Once cooked, transfer the sage leaves into a mortar. Add the salt and begin
to stamp the leaves with the pestle to form a crumbly texture. Add the
cilantro, shallots, and vinegar and muddle until everything is well
combined. Taste and season with more salt as needed. Set aside for

2. Preheat the oven to 350ºF (175ºC) and line a baking sheet with
parchment paper.

3. Cut the squashes in half crosswise (along the equator). This will
reserve the squashes’ beautiful flower-like shape. Use a spoon to
scoop out all the seeds and pith from the squash halves. Use a sharp
chef’s knife to cut the squashes into ½-inch (1 cm) round flower-
shaped slices.

4. In a medium mixing bowl, toss the squash with the oil, salt, and
pepper. Evenly distribute the squash on the prepared baking sheet.
To roast the squash evenly, avoid overcrowding the sheet (use two
lined baking sheets if necessary). Roast for 35 to 40 minutes, flipping
the squash midway through, until browned and soft on the inside. Set
aside to cool for a few minutes.

5. Plate the squash, garnish with the salsa verde, and serve.

This recipe appears in Peak Season: 12 Months of Recipes Celebrating Ontario's Freshest Ingredients. Get your copy online at Fresh City!