Now this recipe was just discovered today, so it is literally HOT off the press!!
Its the time of year where the year’s bountiful harvest is starting to be brought in.
What has been sown is being reaped.
Its the busiest time of the year, at least in our short career(6 months) of being farmers.
So, this is when we start getting really creative or really sick of the abundance of whats in season. We consider ourselves “silver-lining-on-the-glass-half-full” types of ladies, so we choose the former. The creative juices are flowing and right now whats in a lot of our customers’ bags are winter squash, which we have found are fairly flexible. Especially delicata squash.
Now if you haven’t had a delicata squash or have now idea what it is, we would consider it the beauty queen of the squash world. You may have heard them referred to as Peanut Squash, Sweet Potato Squash, or even the Bohemian Squash. They are gold with green stripes down the sides and have the texture and flavor of a sweet potato. They are delicious right off the vine, with a tender skin reminiscent of a zucchini. However, you can allow them to cure, giving them a tough outer layer, like a butternut.
Hands down, they are delicious either way.
Well today, I had a hankering for some delicata. My usual route with winter squash is more of a sweet route. Adding brown sugar, butter, and maple sugar. This has been a faithful combo.
But, I felt adventurous today. So to the wide open spaces of the internet. During my expedition I encountered a delicious and unexpected combination.
Balsamic and Delicata.
This recipe calls for a Balsamic Reduction, which is actually very easy to make and is a staple in a gourmet’s kitchen. Basically the delicata is roasted with garlic, salt, pepper, and fresh sage then drizzled with a balsamic reduction and olive oil. Below is the recipe and as always experiment a little.
We made our own balsamic reduction with some rosemary, lavender, and honey and added rosemary to the delicata. For meat-lovers, have this with some fennel and parsley meatballs. This meal is perfect for a brisk fall evening. And as always experiment! Tell us what you think of this recipe and your experience cooking it. Change things around. Add things(pumpkin seeds anyone?).
And as always,