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Delicata squash with orange and pistachios

Delicata squash with oranges and pistacios

  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, halved and sliced
  • 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
  • 1 teaspoon orange zest
  • 3/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chopped salted pistachios
  1. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.

Recipe from Eating Well Nov/Dec 2010

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