Sautéed Delicata Squash

By ltrodrigu

Ingredients

• 2 delicata squash, halved, seeded and sliced into 1/4-inch half-moons
• 2 tablespoons butter
• 1 teaspoon canola oil
• salt
• 2 8-ounce maitake mushrooms, broken into small pieces
• 1 teaspoon canola oil
• 1 Granny Smith apple, peeled, cored and cut into 1/4-inch-thick slices
• 1/2 cup chopped Niçoise olives
• 1/2 cup pomegranate seeds
• 1/4 cup basil, thinly sliced

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Melt butter and canola oil in a lidded large sauté pan over medium-high heat. Working in batches, add squash in a single layer and cook until golden brown and softened, about 3 minutes per side. Transfer cooked squash to a plate and season with salt. Repeat with remaining squash, adding more oil and butter as needed between batches.

Add canola oil to pan used for cooking squash. Once hot, add mushrooms pieces and cook until softened, 3-4 minutes. Add Granny Smith apple slices, to pan. Cook, covered, until apples are tender, 2-3 minutes more.

To serve, transfer squash and mushroom-apple mixture to a serving platter. Sprinkle with Niçoise olives, pomegranate seeds and basil.

Serve with:
Thanksgiving Turkey with Gravy
Country Sausage Dressing
Pumpkin Flans