Delicata Squash Sautéed in Buttermilk
Delicata Squash Sautéed in Buttermilk came about as a happy accident. I wanted a side dish to go with Ottolenghi’s mackerel with olives and raisins, and found a whole Delicata in the fridge. This is a no-fail squash, as pretty as it is tasty when you slice it with the skin on. After braising with butter and spices, I needed liquid of some kind to finish and reached for a jug of Argyle Cheese Farmer’s wonderful whole buttermilk. The heat separated the buttermilk into curds and whey and the whey boiled away leaving a rich, slightly tart syrup for the caramelized squash. Serves 2-4 as a side dish.
Ingredients:
1 whole delicata squash, approx 1 lb
2 T butter
1 t zata’ar
½ t ground sumac
¼ c whole fat buttermilk (don’t substitute low fat or non-fat; if whole fat buttermilk is not available use whole fat yogurt).
Salt and pepper to taste
Method: cut the squash in half lengthwise; scoop out seeds with a spoon then rinse and pat dry with paper towel. Slice off the ends and cut the halves into ¾ inch half-rings. Do not peel. Sauté in butter in a saucepan till tender; add spices then buttermilk or yogurt. Cover and cook 5 minutes longer until liquid has boiled away. Serve hot.
