The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Jerk Delicata Squash

Advertisement

Ingredients

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

Directions

  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.

Print Recipe