If you're looking for a comforting side dish that's a step above the usual fare, this Delicata Squash Sformato with Sage and Parmesan is a must-try. With its creamy texture and savory flavor, it's perfect for cozy dinners or special occasions. Plus, delicata squash is in season and at its best right now!
The star of the show is the delicata squash. Its sweet, nutty flavor pairs beautifully with sage and cheese. Olive oil helps roast the squash to perfection, while salt and pepper bring out its natural sweetness. The butter adds richness, and when you sauté onion and garlic in it, they develop a delightful savory base. Fresh sage lends an earthy, aromatic note that elevates the dish. The custard-like texture comes from eggs, milk, and heavy cream. Parmesan cheese offers a salty, umami kick, and breadcrumbs ensure the sformato holds together nicely. Finally, a pinch of nutmeg adds a warm, cozy undertone that's just right for fall.
This sformato pairs wonderfully with roasted chicken or pork tenderloin. For a vegetarian meal, serve it alongside a hearty salad of mixed greens, walnuts, and cranberries. A crisp white wine, like a Sauvignon Blanc, complements the dish beautifully.
Start by preheating your oven to 375°F (190°C). Grab a 9-inch baking dish and give it a good greasing. This ensures that your sformato will come out smoothly later on. Now, take your delicata squash, cut each one in half lengthwise, and scoop out the seeds. Slice them into 1/4-inch thick pieces. These little half-moon shapes roast beautifully.
In a mixing bowl, toss the squash slices with olive oil, a teaspoon of salt, and half a teaspoon of black pepper. Spread them out on a baking sheet in a single layer. Pop them in the oven to roast for about 20 minutes. They should come out tender and just starting to caramelize.
While the squash is roasting, melt your butter in a skillet over medium heat. Add the finely chopped onion, cooking until it turns translucent—this takes about 5 minutes. Stir in the minced garlic and fresh chopped sage, letting them cook for another minute until fragrant.
In a large bowl, whisk together the eggs, milk, and cream until well combined. Stir in the grated Parmesan, breadcrumbs, and a hint of nutmeg. Now, add the cooked onion mixture and roasted squash to this eggy concoction. Gently mix everything until just combined.
Pour the mixture into your prepared baking dish, spreading it out evenly. Bake it in the oven for 35-40 minutes. You'll know it's done when it's set in the center and the top has a lovely golden hue. Let it cool for a few minutes before serving, as this will make slicing much easier.
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