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!

Cut rounds

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.

Fry squash

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.

Fry sage

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.

Served

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.

And closer…

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

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegetable

Cuisine American

Servings 4

Calories 168 kcal

Ingredients

  

1x2x3x

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

 

• Slice squash into rounds and remove seeds.
• To prepare the maple cream, whip cream until medium peaks form.  Add maple syrup or extract/powdered sugar and whip until incorporated.
• 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.
• 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.
• To serve, divide the squash rounds onto four plates, top with maple cream then sprinkle with pomegranate seeds and fried sage, if using,

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.

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