Delicata Squash in Balsamic and Sesame

1/2-pound delicata squash, cut into 2-inch pieces  

1 ½ tablespoons brown sugar

3 tablespoons good quality balsamic vinegar

2 tablespoons lightly toasted sesame seeds

1/2 - 1 tablespoon extra-virgin olive oil 

Salt and black pepper

 

1.     Place the toasted sesames in a mortar and lightly crush them.

2.     Blanch the pumpkin pieces in hot water for 2 minutes. Strain, cool, and completely dry.

3.     Pour the sugar and balsamic into a pan and melt over low heat. Add the pieces of pumpkin to the pan and let them flavor for a few minutes. Drizzle with oil and a few drops of water and cook for about 10 minutes until the cooking juices are slightly dry.

4.     When the pumpkin is soft and well caramelized, turn off the heat and let it cool. Distribute the pumpkin on individual plates, sprinkle with toasted sesame seeds and serve.

Delicata Squash

You can make this recipe with any squash or pumpkin, just remember to peel them first. I used “delicata squash” because the skin is thin and soft, making it completely edible. When cooked, the skin of delicata squash becomes tender and caramelizes. Make sure to use good quality balsamic for this recipe!