Squashbuckler Recipe
rosemary oil base/delicata squash/caramelized onion/castelvetrano olives/chili oil
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Ingredients
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Base & Oils
Squash & Vegetables
Olives & Finishes
Method
Base & Oils
- 1
Rosemary-infused olive oil
In a small saucepan combine 0.5 cups extra-virgin olive oil and 3 rosemary sprigs. Warm gently over low heat until the oil reaches about 140°F–160°F (warm but not smoking), hold 5 minutes to release aroma, then remove from heat and let cool to room temperature. Remove rosemary sprigs and reserve oil. This yields the rosemary oil base.
- 2
Chili oil
In a separate small heatproof container, warm 0.25 cups neutral oil until hot but not smoking. Place 1 tbs red pepper flakes in a heatproof bowl; carefully pour the hot oil over the flakes. Let steep 5–10 minutes until fragrant, then strain if you want a clear oil or leave flakes in for more heat. Set aside.
Squash & Vegetables
- 3
Prepare squash
Preheat oven to 425°F (220°C). Wash delicata squash, cut off ends, slice lengthwise and scoop seeds. Cut into 1/2-inch half-moon slices. Toss slices in a bowl with 2–3 tbsp of the rosemary-infused olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated.
- 4
Roast squash
Arrange squash in a single layer on a rimmed baking sheet lined with parchment. Roast 18–22 minutes, flipping once halfway, until edges are caramelized and tender. Remove from oven and keep warm.
- 5
Caramelize onions
While squash roasts, thinly slice the yellow onion and mince the garlic. Heat a skillet over medium-low heat with 1 tbsp of the rosemary-infused olive oil. Add sliced onions and a pinch of salt; cook slowly, stirring occasionally, for 20–25 minutes until deep golden and caramelized. Add minced garlic in the last 2 minutes and cook until fragrant. If onions dry out, add up to 1–2 tbs water to loosen and continue cooking. Taste and finish with the remaining 0.5 tsp salt and 1/4 tsp pepper if needed.
Assembly & Finish
- 6
Combine and warm
On a serving platter or in a shallow pan, layer roasted delicata slices and spoon caramelized onions over them. Scatter 0.5 cup halved Castelvetrano olives evenly across the squash.
- 7
Dress
Drizzle 2–3 tablespoons of the rosemary-infused olive oil across the assembled squash and onions. Add 1 teaspoon sherry or white wine vinegar and 1 teaspoon fresh lemon juice over top, then gently toss or nudge pieces so flavors mingle. Finish with 1–2 teaspoons of the prepared chili oil (adjust to taste).
- 8
Garnish and optional cheese
Sprinkle 1 tablespoon chopped fresh rosemary leaves and, if using, 0.25 cup grated Parmesan or Pecorino over the dish. Finish with a light grind of black pepper to taste. Serve warm or at room temperature.