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.
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.
- 2 Delicata Squash (ideally, may sub other winter squash)
- 2 tablespoons butter or oil
- ½ cup heavy cream
- ¼ teaspoon maple extract plus 2 T powdered sugar (or 2 T maple syrup or sugar)
- 1/4 - 1/2 cup pomegranate seeds
- 24 fried sage leaves (fresh leaves plus oil for frying)
- 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,
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I love the presentation! I have never had Delicata squash, but I’m sure I would like it. Pairing it with tart and crunchy pomegranate sounds delicious!
The squash looks amazing – love the golden brown color! And the sage is perfect… Mark won’t stand for anything sweet with his squash, though… (don’t get him started!) But I think the squash would be perfect as is!