I couldn’t resist a sneak peak at a sure sign of fall and of the seasons…
Despite a late planting due to the weather, it looks like we will have a pumpkin crop after all.
For another delicious sounding recipe, check this one out. I cannot wait to try this recipe, too.
Epicurious | March 2000
Jerry Traunfeld – The Herbfarm Cookbook
Yield: Makes 6 servings
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.
The Herbfarm Cookbook by Jerry Traunfeld. Copyright ©2000 by Jerry Traunfeld. Reprinted by permission of Scribner, a division of Simon & Schuster, Inc.
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
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
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.