-you can assemble this dish up to 2 hours before baking
1 ¼ lb. delicata squash (1 large)
2 tbs. olive oil
¼ cup dry sherry
Kosher salt, ground black pepper
1 tbs. unsalted butter
1 cup thinly sliced shallots (2-3 large)
4 tsp. finely chopped fresh sage
Position a rack in the center of the oven and heat the oven to 350 degrees. Peel the squash, leaving the skin in the crevices (it’s tender enough to eat, and presents lovely color to the dish).
Trim the ends. Cut the squash in half lengthwise and scoop out the seeds. Slice the halves crosswise ½ inch thick
In a 10-inch skillet, heat 1 tbs. of the oil over medium-high heat. Add half of the squash in a single layer and cook without moving until the slices begin to brown, about 2 minutes. Flip and cook until the second side begins to brown, 1-2 minutes. Transfer to a 9X13-inch baking dish. Arrange the squash in a single layer in the dish. Sprinkle with 2 tbs. of the sherry, ½ tsp. salt, and a few grinds of pepper.
In the skillet, heat the remaining 1 tbs. olive oil and the butter over medium heat. Add the shallots and a pinch of salt and cook, stirring frequently, until the shallots turn deep golden brown on the edges, 3-5 minutes. Take the pan off the heat and immediately add the sage and the remaining 2 tbs. sherry, scraping up the browned bits on the bottom of the pan. Scatter the shallots over the squash.
Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25 to 30 minutes. Season to taste with salt and pepper.
Calories per serving- 180 calories