Roasted Delicata Squash with Crispy Shallots and Sage Crema
This Roasted Delicata Squash with Crispy Shallots and Sage Crema is a cozy, flavorful fall side dish that feels gourmet but is easy to make. The caramelized squash pairs beautifully with a creamy sage cashew sauce and golden shallots, making it the perfect vegan addition to your holiday table.
Servings: 4 servings
Calories: 321kcal
Equipment
- 1 high speed blender *for the sage crema
- 1 medium frying pan *for the crispy shallots and the sage for the crema
- 1 sheet pan, lined with parchment paper
- 1 large plate, lined with a paper towel *for the crispy shallots
Ingredients
For the roasted delicata squash:
- 2 delicata squash, sliced into 1/2-inch moons
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the crispy shallots:
- 2 shallots, peeled and thinly sliced
- 4 tablespoons avocado oil
- ¼ teaspoon salt
For the sage crema:
- 1 tablespoon fresh sage leaves
- 1 tablespoons avocado oil *to sauté the sage and garlic in
- 2 garlic cloves, minced
- ½ cup soft raw cashews *see below for tips
- ½ tablespoon extra virgin olive oil *or avocado oil
- 1 tablespoons fresh lemon juice
- ¼ teaspoon salt
- pinch of black pepper
- 4-5 tablespoons veggie stock *less or more as desired
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the sliced Delicata squash to the lined baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Use your hands to toss everything and then spread it out into one even layer. Roast for 20-25 minutes, flipping at about 10 minutes.
- While the squash is roasting, fry the sage and garlic. Add 1 tablespoon of avocado oil to a frying pan over medium heat. (If your stove gets hot, turn the temperature to medium-low instead.)Once warm, add the fresh sage leaves and minced garlic. Stir frequently and sauté for about 2 minutes or until fragrant. You do not want anything brown or burnt. Allow it to cool for a few minutes and then transfer it to the blender.
- Use the same hot pan to sauté the shallots. Add 4 tablespoons of avocado oil to the pan and turn the heat to medium. Once warm, add the shallots and a pinch of salt. Slowly fry them until golden brown. Once you notice them start to turn brown, turn the heat down a bit more. This takes around 15-20 minutes.
- Transfer the browned shallots to a large plate lined with a paper towel to soak up the oil. Set it aside to cool. Please note that the shallots will turn crispy as they cool.
- Make the sage crema. Add all of the remaining crema ingredients to the blender along with the sauteed sage and garlic. This includes soft cashews, olive oil, lemon juice, salt, pepper, and only 2 tablespoons of the veggie stock. Blend the ingredients and while it is running, slowly add additional tablespoons of veggie stock until the ideal consistency is reached. (I used a total of 4.)
- Lay out your dish. Start by placing the roasted squash onto a plate or dish. Sprinkle with half of the crispy shallots, and drizzle with sauce. Top with the remaining shallots.
Notes
Storage:
I recommend enjoying this dish right out of the oven, the same day. You can store leftovers in an airtight container and in the fridge for up to 3 days. However, keep in mind that the shallots and squash will start to get soft.
Tips + Modifications:
If you are feeding more than 4 people, I recommend doubling the recipe. (You'll need two sheet pans to roast the Delicata squash.)
Serve this dish right away when it's hot.
If you are short on time, quickly soften your cashews by placing them in a bowl of hot water for 30 minutes.
Feel free to skip the sage crema. The roasted Delicata squash topped with crispy shallots is delicious on its own.
Nutrition
Serving: 1cup | Calories: 321kcal | Carbohydrates: 28g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 945mg | Potassium: 959mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3130IU | Vitamin C: 31mg | Calcium: 88mg | Iron: 3mg