Delicata Squash Boats with Chile Honey Glaze

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Recipe by Stephen Pavy

Serves 8

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

Pre heat oven to 400°F.

4 small	Delicata squash
4 tsp.	Mixed chile sauce (see below)
4 tsp.	Honey
1/2 tsp.	Salt
2 Tbsp.	Butter

Cut squash in half, lengthwise.
Remove all seeds from squash.
Place squash 'boats' in shallow baking pan.
Combine chile sauce (recipe below), honey, butter and salt to make glaze.
Divide glaze among the 8 boats and spread glaze over inside of each boat.
Cover baking pan with foil.
Bake squash for 45 minutes (longer if they are not tender by that time).

Mixed Chile Sauce

Makes about 1 cup

2	Dried ancho chiles
1	Dried chipotle chile
2 cups	Water
1 small	Yellow onion, coarsely chopped
2	Garlic cloves
1/8 tsp.	Salt
1 Tbsp.	Cumin seeds, toasted

Stem and seed chiles.
Place chiles in water and bring to simmer.
Add onion, garlic, 1/8 tsp. salt and continue to simmer, stirring occasionally until all ingredients are softened (as long as 30 minutes).
Drain vegetables, making sure to save the liquid.
Finely grind toasted cumin seeds in a spice grinder (or use mortar and pestle).

Transfer vegetables to food processor.
Add ground cumin and 1 cup reserved liquid from chiles.
Process until smooth, adding more water to adjust thickness.
Add salt to taste (about 1/2 tsp. for my taste).