- 4 pieces delicata squash
- 1/2 cup olive oil
- 1/2 pound butter
- 1/2 cup balsamic vinegar
- 1/2 cup parmigiano reggiano cheese
- 1 bunch sage
- 1/2 cup chopped pine nuts
Split the squash in half and remove the seeds with a spoon from each half.2.
Cut the squash into rings 1/2-inch thick.3.
Heat a large sauté pan to medium-high heat.4.
Heat oven to 350 degrees.5.
Add 3 tablespoons olive oil to the pan and place squash in the pan.
Cook squash on one side and remove.
Set aside in one layer into a baking dish.
Season with salt and pepper.6.
Repeat with remaining squash.7.
Place in preheated oven and finish cooking until tender, about 15 minutes8. While the squash is cooking place butter into a saucepan and melt.
Continue cooking until foamy and golden in color.
Add balsamic to it.9.
Take squash out of the oven and arrange on a platter.10.
Sprinkle the parmigiano reggiano over the squash.11.
Pour the warm butter balsamic mixture over the top.12.
Garnish with the sage and pine nuts.