It's looking more like winter here now--last night, while I was cooking dinner, snow gently drifted down while failing to amount to much of anything. I remain excited to see the snow, even isolated flakes of it, but David is insistent that if his fall biking is over, it had better snow enough to start skiing.
|The view out our dining-room window in late afternoon.|
I'm in rehearsal most nights after work and both days on the weekend, so there's no chance I could ski even if I was good at skiing, which I'm not. That's a task I add to my to-do list every winter: get better at cross-country skiing. And every winter, without fail, something more interesting and/or pressing comes along.
You heard it here: this is the year.
Last night was the last Friday night I will be home before the show opens the day after Thanksgiving. I didn't know what I was going to make when I came home, so I did one of my patented pantry raids* where I survey the refrigerator and pantry and try to come up with something fabulous. Fortunately, it was CSA box week, so the odds were increasingly good that I would come up with something worth eating to go with the lamb chops David bought.
When we schedule what to receive in the CSA box, I always try to order things that either I'm not going to find in Alaska or that I've never cooked with before. One of these things is Delicata squash, which I had never even tasted. Not a clue what to do with it.
|I'm so attracted to color--admit it, this is one pretty squash.|
News flash: Delicata squash, while slightly sweet, makes the perfect basis for a savory fall side dish.
Twice-Baked Delicata Squash
Adapted from a Recipe by Ruben Gomez
2 Delicata squash, ends trimmed, halved and with seeds removed
1/4 cup pine nuts
1 leek, white and green parts only, chopped
4 cloves garlic, minced
3/4 cup pecorino romano cheese, finely grated
4 tbsp. breadcrumbs, preferably fresh
2 tbsp. reduced-fat milk
1.5 tsp. fresh thyme, chopped
2 tbsp. olive oil
1/4 tsp. nutmeg (I grated my own; nutmeg from a jar will be fine)
Kosher salt and fresh-ground black pepper
Preheat the oven to 400 degrees. Take each half of squash and brush it with olive oil; sprinkle with the salt, pepper and nutmeg.