ROASTED DELICATA SQUASH

I make this in the fall when the delicata are nicely ripe, otherwise they can be too starchy. Unlike most other squash, delicata squash skins can be eaten once they’re cooked. Sage is the perfect herb to pair with the squash, and the croutons add a nice crunch.

INGREDIENTS

½ cup plus 1 teaspoon canola oil

2 delicata squash, 1 halved lengthwise and seeded, 1 cut crosswise into four 2-inch-thick rounds and seeded

Fine sea salt and freshly ground white pepper

4 tablespoons (½ stick) unsalted butter, at room temperature

8 slices (¼ inch thick) baguette

4 large fresh sage leaves

SPECIAL EQUIPMENT

Pastry brush

Deep-fry/candy thermometer

Blender

PREHEAT THE OVEN TO 400°.

Oil a sheet pan with 1 teaspoon of the oil and arrange the squash halves and rounds on the pan. Season the squash with salt and white pepper. Using a pastry brush, coat the squash rounds with 2 tablespoons of the softened butter.

Roast in the oven until tender, 35 to 40 minutes. Remove the squash and let cool for 10 minutes.

Meanwhile, line a plate with paper towels. In a small pot, heat the remaining ½ cup canola oil to 350°F on a deep-fry thermometer. Fry the sage leaves, a few at a time, in the hot oil for 1 to 2 minutes and drain on the paper towels.

Use a spoon to scoop out the flesh of the squash halves and transfer to a blender. Add the remaining 2 tablespoons butter and puree until smooth, adding a splash of water to get the process started. Taste the puree and season with salt and white pepper to taste.

Return the squash rounds to the oven to warm through and, at the same time, toast the baguettes in the oven until golden brown, a few minutes.

Divide the squash rounds among four warmed plates. Fill the center of each round with squash puree. Garnish each plate with 2 baguette toasts and a sage leaf and serve.

Page 170, Vegetable Simple