DELICATA SQUASH AND CARMELIZED SHALLOT SALAD

DELICATA SQUASH AND CARMELIZED SHALLOT SALAD

I N G R E D I E N T S

• 1 delicata squash from Filaree Farms

• ½ POUND shallots from Elithorp Farm

• Olive oil

• Salt and pepper

• 2 TBSP red wine vinegar

• 1 TBSP fresh sage, sliced thinly

• 1 TBSP butter

P R O C E S S

1. Preheat the oven to 400 degrees F. Slice the ends off the delicata squash and discard. Then slice the squash to create ½ inch rounds. Using a spoon, remove the seeds and discard.

2. Place the squash rounds on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-30 minutes until golden brown, flipping halfway through.

3. Meanwhile, remove the skins from the shallots and slice into thin, ¼ inch rounds. On medium-low heat, sautee the shallots with olive oil until caramelized. This can take 15 to 20 minutes. Add a sprinkle of salt and pepper, red wine vinegar,  fresh sage, and butter to finish.

4. Add delicata squash and shallots to a serving platter. Feast with the seasons!