seasonal fare

Delicata Squash with Rosemary, Sage, and Cider Glaze

For another delicious sounding recipe, check this one out. I cannot wait to try this recipe, too.

Delicata Squash with Rosemary, Sage, and Cider Glaze

Epicurious | March 2000

Jerry Traunfeld – The Herbfarm Cookbook

Yield: Makes 6 servings


  • 2 medium delicata squash (about 2 pounds) or other firm winter squash
  • 3 tablespoons unsalted butter
  • 1/4 cup very coarsely chopped fresh sage
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 1/2 cups fresh unfiltered apple cider or juice
  • 1 cup water
  • 2 teaspoons sherry vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper


1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

 Source Information
The Herbfarm Cookbook by Jerry Traunfeld. Copyright ©2000 by Jerry Traunfeld. Reprinted by permission of Scribner, a division of Simon & Schuster, Inc. © Condé Nast Digital, Inc. All rights reserved.

Roasted Delicata Squashes and Lady Apples

This recipe sounds so delicious. I cannot wait to try it. Sorry for forgetting to bring it with me to Saturday’s market.

Roasted Delicata Squashes and Lady Apples

Martha Stewart Living, November 2012

Prep Time 15 minutes

Total Time 1 hour 5 minutes

Serves 8


  • 2 delicata squashes (1 1/2 pounds total), cut crosswise into 1/2-inch slices, seeds removed
  • 10 lady apples (1 1/2 pounds), cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup plus 3 tablespoons light-brown sugar
  • 6 ounces slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into lardons (1/2 inch wide)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon fresh thyme leaves


Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.

Zesty Vinegar Coleslaw

This recipe has become a staple in our household. We have folks in the family who are not fans of mayonnaise. To be honest, some summer salads just have too much mayo in them.

We are faithful subscribers to Southern Living magazine and cookbooks. My mom found this one years ago, and it has persisted. Do consider adding some diced jalapenos instead of the pimentos that the recipe calls for (our slight modification). You may be pleasantly surprise at how good it tastes to have that little hot surprise. Also, don’t be afraid to add other vegetables to the slaw. Modify things according to your tastes. We tend not to measure in our household, but sample our wares then go from there. 🙂

Zesty Vinegar Coleslaw – Southern Living MAY 2005

  • Yield: Makes 7 cups
  • Prep time: 20 Minutes
  • Chill – 8 Hours


  • 1/2 cup sugar (I tend to use less b/c I like the dressing tangy)
  • 1/2 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon mustard seeds (or ground mustard or the condiment mustard…I tend to not have mustard seeds on hand)
  • 1 teaspoon celery seeds (or diced celery if I am lacking celery seed; amount is whatever you desire)
  • 1/2 teaspoon salt (I tend to use coarse kosher/sea salt)
  • 1/4 teaspoon ground turmeric
  • 1 large green cabbage, chopped (I will use different cabbages, just know that red cabbage will turn everything purple in the end…still tastes great though)
  • 1 medium-size green bell pepper, chopped (will also add red or yellow pepper for color)
  • 1 (4-ounce) jar diced pimiento, drained (I use diced, pickled jalapenos instead…to taste. The kick is a fun and delicious surprise. So much so the family demands the jalapenos be included.)
  • 1 medium onion, chopped (the original recipe says “optional” but I think onions are a good thing and necessary for most cooking adventures…I also add carrots, celery, cucumber and other veggies depending on the day and my mood)


Microwave first 7 ingredients in a 1-quart glass bowl at HIGH 3 to 4 minutes or until thoroughly heated, stirring once. Let cool.

Combine cabbage, bell pepper, pimiento (jalapenos), and onion in a bowl. Drizzle with dressing, tossing to coat. Cover and chill at least 8 hours or up to 3 days.