1 Tbsp Stony Brook Butter Nut Squash Oil (or other high-heat oil)
1 Delicata Squash
1 large onion, or 2 small onions
2 Tbsp sweet wine (I used an apple cider wine)
1/4 cup vegetable stock
Dash salt and pepper
1/2 tsp dried rosemary
1/4 tsp cinnamon
This is my favorite time of year: FALL!! Beautiful colors, my favorite smells, and the most delicious food!
Today I was staring at a delicata squash that has been sitting in my kitchen for the past week. I thought about making it the tradition way - roasting with salt, pepper, and a little thyme or rosemary - but then I had a better idea. Sweet and savory!
Three main ingredients, a few seasonings, and 15 minutes later I was done. What a delicious combination of flavors: carmeized onions, delicata squash, sweet figs....OMG!
Half delicata squash lengthwise. Scoop out seeds (you can reserve these for future recipe or use them in this one). Cut the squash into half rings.
Cut the onion in half (I used two small ones). Create half rings out of this as well.
Heat oil in saute pan. Add onions, then squash.
Saute until onions brown, then turn down heat and add wine. Cover pan for 2 minutes.
Stir in rosemary, cinnamon, salt, and pepper. Add vegetable stock (water would work as well). Toss then cover again.
Once squash has started to soften slightly and vegetable stock has evaporated, add figs, toss, then cover again until squash softens to firm, but tender. You don't want the squash too soft, or too firm. Skin will become tender. That's when it's ready!
Serve! Add roasted pumpkin seeds (or delicata squash seeds) on top for a fun toasty crunch. I used the Stony Brook Roasted Pumpkin Seeds.