Squash Rounds with Maple Whipped Cream

Squash Rounds with Maple Whipped Cream combine caramelized Delicata squash, rich maple cream & tart pomegranate seeds for a beautiful fall / winter combo.

It was years ago when I first heard about eating Delicata squash, peel included.  And it didn’t take long for me to give it a try.  Unfortunately, the family’s response was a unanimous five thumbs down. For whatever reason, the rind was tough. It was back to the old fashioned way… . 

Problem is, those squash rounds look so darn cute.  Like fresh fall flowers.  Or golden full moons.  Yes, I broke down and tried it again.  And this time we loved it!

All it took was a little maple whipped cream to complete the picture (literally and figuratively).  Well, “complete” after the garnishes, which add a bright flavor contrast.

Now most of the squash round recipes I’ve seen are baked, but I decided to pan fry on a whim.  It was a good choice.  After some light caramelization in a little butter, the natural sweetness really began to shine. 

And it would be a perfect side for a fall entree like Butternut Squash Ravioli with Sage Browned Butter.

Of course, garnishes are always optional, but I encourage you to try them, especially the pomegranate seeds.  The tartness  is a perfect contrast to the warm sweetness of the squash. And the fried sage adds a nice herbal crunch.

If you don’t have delicata squash, feel free to substitute another variety, though you may need to peel them first.  Either way, it’s a taste treat.

Squash Rounds

Squash Rounds with Maple Whipped Cream combine caramelized Delicata squash, rich maple cream & tart pomegranate seeds for a beautiful fall / winter combo.

Author: Inger

Servings 4

Calories 168 kcal

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

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Squash

• 2 Delicata Squash ideally, may sub other winter squash
• 2 tablespoons butter or oil

Maple Whipped Cream

• ½ cup heavy cream
• ¼ teaspoon maple extract plus 2 T powdered sugar or 2 T maple syrup or sugar

Garnish

• 1/4 - 1/2 cup pomegranate seeds
• 24 fried sage leaves fresh leaves plus oil for frying

Instructions

 

1. Slice squash into rounds and remove seeds.
2. To prepare the maple cream, whip cream until medium peaks form.  Add maple syrup or extract/powdered sugar and whip until incorporated.
3. If using fried sage, place a shallow layer of oil in a small pan.  Fry the sage leaves until just crisp a few at a time.  Set on paper towel (or a piece of washable fabric) while the rest cook.
4. In a large frying pan, heat one tablespoon of butter.  Add half of the squash rounds to the pan, browning both sides of the squash and cooking until tender. Transfer these to a plate and set in a warm oven to stay warm.  Repeat with the remaining butter and squash.
5. To serve, divide the squash rounds onto four plates, top with maple cream then sprinkle with pomegranate seeds and fried sage, if using,

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Nutrition

Calories: 168kcal

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

Course Vegetable

Cuisine American