Chablis Squash
Elevate your side dish game with this elegant Chablis Squash recipe, where tender roasted acorn squash meets a luscious, velvety sauce infused with dry Chablis wine, cream, and fresh thyme. Thinly sliced shallots and garlic add a savory depth of flavor, while a finishing touch of melted Parmesan cheese layers on richness. Perfect for dinner parties or cozy family meals, this dish combines easy-to-master techniques like roasting and reducing with the sophistication of wine-infused cooking. Ready in under an hour and serving four, Chablis Squash is a show-stopping addition to your table, pairing beautifully with roasted meats or as a standalone vegetarian delight.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 whole shallots, thinly sliced
- 2 cloves garlic, minced
- 0.5 cups dry Chablis wine
- 0.5 cups heavy cream
- 1 teaspoon thyme leaves, fresh
- 0.25 cups Parmesan cheese, grated
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1-inch thick wedges.
Place squash wedges on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
Roast in the preheated oven for 25 minutes, turning halfway, until the squash is golden-brown and tender.
While the squash is roasting, heat a large skillet over medium heat and add a drizzle of olive oil.
Add the sliced shallots to the skillet and sauté for 3-4 minutes until softened. Add the garlic and cook for 1 additional minute until fragrant.
Pour in the Chablis wine and simmer for 5 minutes, allowing the liquid to reduce slightly.
Stir in the heavy cream and thyme leaves. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Once the squash is roasted, transfer it to the skillet with the sauce. Gently toss to coat the squash in the creamy Chablis sauce.
Sprinkle the grated Parmesan cheese over the top and allow it to melt for 1-2 minutes.
Serve immediately, garnished with additional thyme leaves if desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 77.1 g | 275% | |
| Total Sugars | 3.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1015 mg | 78% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 7759 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
