In this fabulous early-winter side, roasted delicata is caramelized in the oven and accented with the assertive flavor of dark amber chestnut honey. Delicata is a striped, hard-shelled heirloom squash that trades flavor for transportability. Unlike butternut or kabocha, delicata can be cooked and eaten with the peel intact. You can substitute other types of winter squash in this recipe, just make sure you peel them first and vary the cooking time accordingly.

　　

Ingredients

serves 4

　　2 delicata squash, 1 to 1 1/2 pounds in all

　　2 tablespoons extra-virgin olive oil

　　Kosher salt and freshly ground pepper

　　2 tablespoons Tuscan chestnut honey

　　2 tablespoons unsalted butter

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Cut off the ends of each squash and split lengthwise. Scoop out the seeds with a spoon. Cut each half horizontally into 3/4- to 1-inch slices. The slices should resemble half-moons.

　　

Step 3

Divide the olive oil between 2 sauté pans large enough to hold the squash in a single layer. Heat the pans over high heat until the oil is almost smoking. Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side.

　　

Step 4

Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.

　　

Step 5

Arrange the squash in a single layer in a small baking dish, drizzle with the honey, and dot with the butter. Bake for 15 to 20 minutes to finish cooking the squash and heat through.

　　Cooks' Note

　　The dish can be prepared up to the point of putting the dish in the oven. The squash can sit on the counter for a few hours before baking, while you finish cooking the rest of the meal.

　　Ethan Stowell's New Italian Kitchen