My husband and I recently celebrated my birthday at Table & Main in Roswell. We particularly enjoyed one of the seasonal accompaniments to the prime rib we ordered. I think it was a squash and apple dish with goat cheese, very simple, but delicious. I wonder if the restaurant could share how it was prepared? Thank you.
— P. W. Tsuboi, Marietta
Woolery Back, chef of Michelin-rated Bib Gourmand Table & Main, was happy to share this seasonally-inspired recipe for roasted delicata squash and Mutsu apple. “I thought the earthy sweet taste of a fall squash would pair well with tangy, sweet fall apples. Then I enriched it with a gastrique of apple cider vinegar and sticky sweet sorghum.”
While Back is known for sourcing local ingredients, he noted that delicata squash may be hard to find in February. Readers can substitute any fall or winter squash. “Just make sure you peel a butternut or acorn squash. Delicata squash generally does not need peeling.”
The dish can be garnished with fresh sage or other green herbs. In the photo, the dish is garnished with leaves from locally grown celery.
Table & Main’s Roasted Delicata Squash and Mutsu Apple
- 1 (1-pound) delicata squash
- 1 tablespoon minced fresh sage, plus more for garnish if desired
- 1 tablespoon minced garlic
- Salt
- Pepper
- 1/2 cup sorghum syrup
- 1/2 cup apple cider vinegar
- 1 Mutsu or another hearty green apple, peel on, cored and cut into 3/4-inch slices
- 1 (4-ounce) log chevre
- Fresh green herbs, for garnish
- Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise. Scoop out and discard seeds. Cut squash into 1/2-inch-thick half-moons. In a medium bowl, toss squash with sage and garlic and sprinkle with salt and pepper. Arrange squash on prepared baking sheet and roast without flipping until tender, 15 to 20 minutes.
- While squash is roasting, make gastrique: In a small saucepan, combine sorghum syrup and vinegar over medium heat and cook until mixture reduces by half, about 5 minutes. Remove from heat.
- When squash is tender, add apple slices to baking sheet. Drizzle squash and apple with gastrique and return baking sheet to oven for 2 minutes. Apples should be just heated through and retain their texture. The gastrique will form a sticky glaze. Transfer squash and apples to a serving platter. Garnish with chevre torn into pieces and sage or other green herbs.
Serves 4.
Per serving, with 1/4 teaspoon kosher salt: 308 calories (percent of calories from fat, 32), 11 grams protein, 42 grams carbohydrates, 39 grams total sugars, 3 grams fiber, 11 grams fat (7 grams saturated), 31 milligrams cholesterol, 210 milligrams sodium.
From the menu of ... Table & Main, 1028 Canton St., Roswell; 678-869-5178, tableandmain.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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