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Halve delicata and slice ¼” thick.
Heat sauté pan on medium high heat. Add 1 oz olive oil and sear shallots.
Reduce heat and add sugar.
Once sugar is caramelized, add vinegar. Swirl pan until sugar and vinegar are combined. Remove from heat.
Preheat oven to 400°F.
Toss delicata squash in olive oil and roast until golden brown.
Remove from oven and salt to taste.
Arrange squash on plate. Top with sauce and shallots. Sprinkle with feta, pistachios, and sumac.
Gabriel Freeman is the Chef at Scofflaw Chicago.