Not Ready for Fall: Roasted Delicata Squash with Black Plum Glaze & Shiso

# Why this recipe matters Chef Dave Miller, Program Director at the Culinary Institute of Virginia, suggests treating seasons as overlapping windows rather than strict calendar boundaries. When winter squash arrives while summer fruits and herbs remain abundant, cook dishes that bridge both moments.

# The concept

# Recipe overview

Main components: roasted delicata squash, black plum glaze, fresh plum & shiso topping.

• 2 medium delicata squash
• Olive oil and kosher salt for roasting
• About 5–6 plums divided between glaze and garnish
• Sherry or red wine vinegar and rice vinegar for cooking and dressing
• Optional honey and butter for the glaze
• Red shiso leaves for the fresh topping

1. 1Roast halved (or sliced) delicata at 425°F (220°C) until caramelized and tender, about 20–25 minutes, flipping once.
2. 2Purée plums (skin on), reduce with vinegar and salt until thick and jammy (12–15 minutes). Sweeten with honey only if plums are tart. Whisk in butter for gloss if using.
3. 3Toss diced plums with rice vinegar, salt, shredded red shiso, and a touch of neutral oil for the fresh topping.
4. 4Coat roasted squash with glaze, finish in the oven briefly so the glaze becomes sticky, then top with the fresh plum‑shiso mixture.

# Practical variations and substitutions

• Fruit: If black plums aren't available, peaches, raspberries, or even tomato (green tomato needs added sugar) can perform similar roles of body, acid, and sugar. Adjust vinegar and sweetener to taste.
• Herbs: If red shiso is unavailable, basil is a compatible substitute with plums.

• Dairy-free: Omit the butter in the glaze to keep the recipe dairy‑free.

# Serving suggestions Serve warm or at room temperature. Use as part of a vegetarian meal with whole grains and salad, or pair with proteins such as roast duck, pork, or grilled poultry. The plum glaze also works on ribs or other roasted meats.

# Make‑ahead and storage

• Glaze: refrigerate up to 7 days or freeze for a few months.

# Why this approach is useful This recipe is a practical example of cooking with temporal provenance—matching ingredients that are available at the same moment. It expands fall flavor options beyond the usual trio of sage, brown butter, and maple and offers straightforward swaps so cooks can use what's on their market stand or in their garden.