Delicata Squash with Carmelized Shallots & Sherry

(recipe from Fine Cooking magazine)

1 1/4 lbs. delicata squash
2 Tbsp. olive oil
1/4 cup dry sherry
Kosher salt and feshly ground black pepper
1 Tbsp. unsalted butter
1 cup thinly sliced shallots (2 to 3 large)
4 tsp. finely chopped fresh sage

Heat the oven to 350F.  Peel the squash, leaving the skin in the crevices (it's tender enough to eat).  Trim the ends.  Cut the squash in half lengthwise and scoop out the seeds.  Slice the halves crosswise 1/2-inch thick.

Heat 1 Tbsp. of the oil in a 10-inch skillet over medium-high heat.  Add half of the squash in a single layer and cook without moving until the slices begin to brown, about 2 minutes.  Flip and cook until the second side begins to brown, 1 to 2 minutes.  Transfer to a 9x13-inch baking dish.  Repeat with the remaining squash.  Arrange the squash in a single layer in the dish.  Sprinkle with 2 Tbsp. of the sherry, 1/2 tsp. salt, and a few grinds of pepper.

Heat the remaining 1 Tbsp. olive oil and the butter in the skillet over medium heat.  Add the shallots and a pinch of salt and cook, stirring frequently, until the shallots turn deep golden brown on the edges, 3 to 5 minutes.  Take the pan off the heat and immediately add the sage and the remaining 2 Tbsp. sherry, scraping up the browned bits on the bottom of the pan.  Scatter the shallots over the squash.

Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25 to 30 minutes.  Season to taste with salt and pepper.

(I do not peel delicata squash - the skin is tender and edible when cooked.  Also, I skipped the step with browning the squash - I just sliced and layered in the pan raw.  You may want to check on the squash after 20 minutes in the oven, as my squash were very tender after 25 minutes.  The sherry and the sage make this an incredibly tasty dish!  I had some butter to use up in the fridge, but you could use all olive oil and make it vegan.)