You’ve probably got your Thanksgiving menu planned, but if not, here’s a recipe I saw in Epicurious today. I have two delicata still sitting, so I’m making this for Thanksgiving here (definitely cutting this recipe way, way down for our downsized dinner). The tart of the cranberries with the bite of red wine vinegar and the sweetness of sugar – this sounds like a dish that’s right up my alley. If there’s no delicata squash left at your house, butternut would work great.
Recipes
(2020) Apple Cinnamon Dutch Baby
And for something sweet, we’ll have this apple Dutch Baby for a late Sunday lunch. The original recipe came from Southern Living.
(2020) Baby Bok Choy With Oyster Sauce
Sam Sifton’s note: This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that’s all you have, or chard, or beet greens.
Conne’s note: Or Napa cabbage!
(2020) Raw Collard Green Salad with Roasted Delicata Squash, Almonds and Parmesan
I was also excited to see the delicata squash because I had this recipe from Alexandra Cooks and wanted to try it. It calls for collards but I think that large head of lettuce will do just fine. I could have done it with butternut, but delicata is so easy. No peeling! (I am such a lazy cook.)
(2020) Butternut Squash Steaks with Brown Butter-Sage Sauce
I can’t resist sharing this recipe from Epicurious, easiest way ever to deal with a butternut squash. Chop up that rounded base and other trimmings and turn it into soup but use the big beefy neck to an easy dinner. I love that this is skillet cooked, not roasted. Easier for someone like me, who likes to multi-task in the kitchen, to keep an eye on its progress.
(2020) Candied Sweet Potatoes
Here’s my favorite sweet recipe, courtesy of a PeachDish recipe adapted from April McGreger’s Savor the South. Though PeachDish, the prepared meal service, is gone, I’m grateful to have their simple recipe cards still in hand!
(2020) Eggplant Moussaka
Needing eggplant inspiration from the beatnik 70’s? Try this moussaka recipe from my mother’s ex-boyfriend Paul. The resulting casserole might be short on authenticity, but is long on yum.
(2020) Slow-Roasted Tomato Confit
From Bon Appetit Y’all, by Virginia Willis. This remains one of my all-time favorite cookbooks. Chef Willis suggests taking a cue from French kitchens and folding the confit into scrambled eggs, tossing with salad greens or pasta, or topping grilled bread crisps with chopped herbs.
(2020) Spiced Lentil Salad with Butternut Squash
from “My Pinewood Kitchen” by Mee McCormick
(2020) Lentil and Roasted Pepper Salad
if you’re up for a project, I’ve got a suggestion. It’s a lentil salad with roasted peppers and tomatoes. I have no idea where the recipe came from, but it called for tuna. Sometimes I use that. Sometimes I just leave it out. I often forget how much I love lentils, then when I’m reminded, I eat them for several weeks in a row. I’ve got a lentil-butternut squash salad waiting in the wings for when butternut squash returns to our box.