I’ve fallen in love at first taste. On a lovely evening out for dinner at Miller’s Guild in Seattle with my dear dear friends Stacey and Audra, I was introduced to the delectable Delicata. Now folks, this is NOT your mother’s overcooked squash, this is a deliciously subtly gourd whose skin is almost paper thin when cooked and whose meat is so naturally sweet that even without the addition of added sugars it literally tastes like candy.
As soon as I had it I knew I wanted more, that I would seek it out and make it a part of our everyday meals. So here I am experimenting, enhancing the sweetness with a good ol’ dose of Canadian liquid gold and complimenting the syrup with a smoky bit of heat. I hope you’ll love it: it’s cheeky, surprising, melt-in-you-mouth incredible, and yet delicate all at the same time. Serve it alongside espresso scented short ribs or a juicy pork loin, no matter what you pair it with it will be perfect.
- 1medium delicata squash
- 6Tbsp. maple syrup
- 2tsp. ancho chile powder