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.
Roasted Winter Squash in Walnut Sauce
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).
Delicata and Golden Nugget Squash in Nogada Sauce