Roasted Delicata Squash with Ghee Stewed Apples and Roasted Pecans
Simple comfort food for stressful times, or perhaps just because you want to turn on the oven!!
Roasted Delicata Squash with Ghee Stewed Apples and Roasted Pecans
Serves 2
1 medium to large delicata squash
Sesame oil for roasting
1 medium to large apple, chopped
1 tbsp ghee
½ tsp pumpkin pie spice (or your favourite blend)
¼ tsp black pepper
¼ tsp salt
½ tsp vanilla extract
½ cup roasted pecan halves or pieces (see directions for roasting tip)
Roasting Tip: I usually get raw pecans halves or pieces and roast them myself. It is easy and makes the house smell amazing. Spread the pecans on a sheet pan or metal roasting pan and put in a cold oven. Preheat the oven (with the pecan in it) to 375. Check the nuts in 10 minutes, shaking the pan and/or stirring to ensure even roasting. Keep checking every 5-10 minutes until deeply golden brown and delicious. Remove from the oven and allow to cool.
While the nuts are roasting, prepare the Delicata by slicing off the stem at the top and then slicing the whole thing in half from stem to root. Scoop out the seeds and either throw them away, or reserve them to be cleaned and roasted later.
Line a roasting pan with foil or parchment paper. Drizzle some sesame oil into the pan and place the squash cut side down in the pan. Slide them around in the oil to ensure even oil coverage. Then roast the squash, cut side down, for 20-30 minutes or until it is very easy to stab with a knife. It is perfectly fine if the squash and the nuts end up in the oven at the same time. It is also fine if the cut edges of the squash get super brown and caramelized.
While the squash is roasting, prepare the apples. In a small saucepan over medium high heat, melt the ghee. Add the spices and stir to combine. Allow to cook until fragrant, about 1 minute. Add the apples, vanilla, and salt and stir well. Cover and allow to cook, stirring occasionally, for 3-5 minutes or until soft.
When the squash is easily stabbed with a paring knife, take them out of the oven and carefully transfer the halves to shallow bowls or plates. Divide the cooked apples between the two servings, and then top with pecans. You may want to add extra ghee, a drizzle of maple syrup, and even some maple whipped cream.
This makes an elegant breakfast or brunch dish and can be easily scaled to feed a crowd.
