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Delicata Squash with Orange & Pistachios

November/December 2009, November/December 2010

Your rating: None Average: 4.1 (25 votes)

If you haven’t tried delicata squash, it’s worth seeking out. The skin is tender enough to eat when cooked, so there’s no peeling involved. All you have to do is slice it and then cook it. Here we sauté it with olive oil and a little orange juice and zest, then add a sprinkling of pistachio nuts to make it special.



READER'S COMMENT:
"Made this exactly as written and it was fantastic! Even my squash-hating husband loved it. Can't believe how tender the skin of the delicata got - I was skeptical that it would soften enough, but it wasn't at all noticeable while eating...
Delicata Squash with Orange & Pistachios

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, halved and sliced
  • 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
  • 1 teaspoon orange zest
  • 3/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chopped salted pistachios

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.

Nutrition

Per serving: 130 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 2 g protein; 4 g fiber; 313 mg sodium; 507 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (60% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat


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