Jerk Delicata Squash

Photo by Denny Culbert

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Serves 8

    For the pickled raisins:
  • 1 cup white wine vinegar
  • 2 tablespoons sugar
  • 1 cup golden raisins
  • For the squash:
  • ½ cup butter, softened
  • ¼ cup light brown sugar
  • 1 tablespoon allspice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cumin
  • 4 delicata squash
  • deseeded and cut into rounds
  • Garnish: Pickled raisins, parsley leaves, and toasted pecans
  1. Make the pickled raisins: In a pot over medium heat, stir vinegar and sugar until sugar dissolves. Pour hot liquid over raisins and set aside until raisins plump.
  2. Make the squash: Preheat oven to 375 degrees. In a mixing bowl, combine butter, brown sugar, and seasonings. Toss squash in mixture, then transfer to a roasting pan. Roast until tender, about 20 minutes, turning every 8 minutes to make sure they caramelize evenly. Serve sprinkled with pickled raisins, parsley, and pecans.

From Nina Compton’s Caribbean Christmas.

  • Recipe By
    Nina Compton, Bywater American Bistro, New Orleans
  • Contributing City
    New Orleans
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