squash in brown butter with salsa macha

from rick bayless

this was my first time trying delicata squash as well as salsa macha. both were super delicious! the salsa macha is made with garlic, almonds, sesame and guajillo chiles cooked in oil, then ground with a dash of apple vinegar and salt. it is one of those more than the sum of its parts type of sauces: savory, nutty, and very complex. the salsa was tossed over some delicata squash that was steamed and then pan fried. i found this to be a pretty fussy way of cooking them, and i would probably cut into cubes and roast next time. the cool thing about this type of squash is that the skin is so tender that you can eat it. topped with salty cheese and cilantro, this makes for a hearty and satisfying fall/winter taco.