I love Winter for all the beautiful squashes! And there are so many more out there to choose from besides butternut and pumpkin! If only the markets the would carry the full bounty available! (Sigh)
Two varieties that are gaining popularity in conventional markets are: the Delicata, which looks like a fluted variegated tube and the Golden Nugget, which is bright orange and shaped like a top. They are both sweet and nutty in flavor. They both have edible skin. And they both make pretty wedges.
The inspiration for the sauce is from the Mexican dish Chiles en Nogada which is a stuffed poblano chile smothered in a walnut crema sauce with pomegrante seeds. It’s a very easy sauce to make – just blend walnuts and crema (or crème fraîche) with a little honey and a pinch of nutmeg and cinnamon.
I dust the plate with cinnamon and ground guajillo chile for a little kick. Mint would be a nice touch but alas I couldn’t find the day I photographed the picture. Leave the seeds in the Delicata while roasting, they add crunch and extra nutty-ness. (And we can all use extra nuttiness).
- 1 delicata squash, at least 8-inches, sliced 1/2-inch thick
- 1 Golden nugget squash, seeds removed, cut in 1-inch wedges
- 1 cup crema or crème fraîche
- 1/2 cup walnuts (not toasted)
- 1-2 tablespoons honey
- 1/2 teaspoon cinnamon plus more for garnish
- 1/2 teaspoon ground guajillo chile for garnish only (it will turn sauce red)
- 1 pinch nutmeg
- Kosher salt
- Garnish options: toasted walnuts, mint, guajillo chile powder, pomegranate seeds
Preheat oven to 450˚F.
Toss squash wedges to coat with olive oil and place in a single layer on a roasting pan. Sprinkle with kosher salt. Roast until tender, about 12-15 minutes.
To make walnuts sauce: blend crema with walnuts until smooth adding a little water if necessary to help get things whirling. Season with honey and cinnamon and salt to taste.
Plate sauce in a shwoop and layer squash wedges on top. Sprinkle cinnamon and guajillo chile powder around and some pomegranate seeds and mint!