A Second Course

Some of my favorite days as a chef are spent perusing the farmer’s market for local delicacies (and sharing them with you). Last week I discovered Delicata squash, with its distinctive green vertical stripes and bright yellow/orange background. Visually striking and a flavor that is rich, creamy and downright delicious. And did I mention that this squash does not need to be peeled!?

According to Wikipedia, it is also known as Bohemian squash, peanut squash (given its distinctive shape) and sweet potato squash. Inspired by this “Bohemian” vegetable, I put on some Janis Joplin and me and Bobby McGee got cooking.

Sometimes the best recipes are the simplest…and all about letting the ingredient shine through:

Roasted Delicata Squash

Delicata squash, scrubbed           1 each

Extra-virgin olive oil                     2 TBS

Salt                                                    as needed

1. Preheat oven to 425 degrees F. Cut squash in half lengthwise, scoop out seeds and then cut into 1/2″ thick moon shaped pieces (do not peel).

2. Spread on a small sheet tray, drizzle with olive oil and salt and toss to combine. Bake for about 25 minutes, turning halfway through, until squash begins to caramelize and is tender to bite. Serve immediately…. fiber-rich skin-on and all!

Quintessentially Fall: football, apple picking and, my favorite, Brussels sprouts.

Growing up, these “sprouts” (small heads that resemble miniature cabbages) were a household staple that my sisters and I despised. Sorry mom, but unbeknownst to you, the microwavable frozen variety with a little Molly McButter was often passed to Kiki under the table. Those days are long gone and now I enjoy Brussels sprouts roasted, caramelized, sautéed and even raw…yum!

Here’s a delicious recipe, elegant enough to serve at a dinner party or simple enough to prepare for a weeknight family meal.

Shaved raw Brussels sprouts with marcona almonds and Manchego cheese

Yield: 4 servings

Lemons, juice of                                              2 each

Honey                                                              2-3 TBS

Grapeseed oil                                                  1/3 C

Brussels sprouts, shredded (see note)         1 Lb

Marcona almonds, chopped                         1/3 C

Salt                                                                     to taste

Freshly ground black pepper                        to taste

Manchego cheese, crumbled                         2 Oz

1. Whisk lemon juice and honey and then slowly stream in oil. Season with salt and pepper.

2. Toss Brussels sprouts with dressing and half of the almonds. Adjust seasoning if necessary. Allow salad to rest for at least 15 minutes to absorb flavors.

3. Divide salad among 4 plates, garnish with remaining almonds and cheese.

Note: To save time, shred Brussels sprouts in a food processor fitted with the thinnest shredder attachment.

**For added sweetness, toss in some julienne apples.