Description
This Sautéed Delicata Squash with Crispy Sage recipe is warm and comforting and a perfect side dish for a holiday meal or a quick weeknight dinner. Delicata squash cooks quickly, has a sweet, earthy flavor and pairs perfectly with crispy fried sage leaves.
Ingredients
Units
Scale
- 2 medium delicata squash (about 10 oz. each)
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1/2 cup loosely packed sage leaves, plus 1 Tbsp. chopped sage, divided
- 1/2 tsp. table salt
- 1/4 cup chopped pecans, plus more for serving
- grated parmesan cheese, for serving
Instructions
- Trim the stem ends off the squash then slice in half lengthwise. Scoop out the inners and seeds with a spoon then cut into 1/4-inch thick halfmoon slices.
- Heat oil and butter in a large skillet over medium. Add 1/2 cup sage leaves and cook, stirring frequently, until crispy, about 2-3 minutes. Remove from heat and transfer sage to a paper towel-lined plate.
- Return skillet to medium-high heat and add the squash. Cook, stirring occasionally, until golden brown on one side, about 3 minutes. Sprinkle with salt and continue to cook until golden brown on all side, another 3-4 minutes. Add remaining 1 tablespoon chopped sage and pecans and cook until fragrant, about 1 minute. Remove from heat and transfer mixture to a platter. Garnish with crispy sage, more pecans and grated parmesan cheese.
Notes
- Sauteed delicata squash tastes best hot out of the skillet, but you can serve room temperature or even cold.
- Store leftovers in an airtight container for up to 3-4 days. Reheat in a skillet or serve room temperature or cold.
- Slice the squash ahead of time and store in an airtight container for up to 2 days.
- Leave out the cheese and swap the butter for more oil or coconut oil to make this recipe dairy-free and/or vegan.
- Prep Time: 5 min.
- Cook Time: 10 min.
- Category: sides
- Method: Sautee
- Cuisine: American