As Autumn Fades
The market is starting to dwindle. This morning, my boyfriend and I went to the Union Square Greenmarket and were struck by how few vendors remained. It was a tell tale sign that winter is coming. The ground is starting to freeze and crops have been harvested. Fewer and fewer farms are selling and fewer shoppers are visiting. With minimal choices for produce, cooks must begin to get quite creative. This meal from last week was simply a testament to that. I made Baked Squash and Apples and Kale with Caramelized Onions, Chickpeas and Raisins to go along with it. As potato season approaches, I am cherishing the last of the autumn produce before it is devoured.
Baked Squash and Apples: Yields 4-6 Servings
1 medium butternut squash, peeled, halved and sliced 1/8-inch thick
4 T butter, divided and diced
1/2 t salt
2 McIntosh apples, cored and sliced 1/8-inch thick
1/4 cup brown sugar
Heat oven to 350. Butter an 8x8-inch casserole dish. Layer the squash on the bottom, overlapping to cover. Dot with half of the butter and sprinkle with salt. Layer the apples on top. Dot with remaining butter and top with brown sugar. Cover with foil and bake for 40 minutes, or until tender. Remove foil for last 10 minutes of cooking. Let cool slightly before slicing.
Kale with Caramelized Onions, Chickpeas and Raisins: Yields 4 Servings
2 T olive oil
1 large Vidalia onion, thinly sliced
2 cloves garlic, minced
1 can chickpeas, rinsed and drained
You know my serious love for squash, so I hope you like this SUPER SIMPLE side dish. I made another squash-laden meal last night and have one more planned for tomorrow night. I think I am starting to bid farewell to this much-adored vegetable. But until then, I am "getting my squash on!"
Baked Squash and Apples: Yields 4-6 Servings
1 medium butternut squash, peeled, halved and sliced 1/8-inch thick
4 T butter, divided and diced
1/2 t salt
2 McIntosh apples, cored and sliced 1/8-inch thick
1/4 cup brown sugar
Heat oven to 350. Butter an 8x8-inch casserole dish. Layer the squash on the bottom, overlapping to cover. Dot with half of the butter and sprinkle with salt. Layer the apples on top. Dot with remaining butter and top with brown sugar. Cover with foil and bake for 40 minutes, or until tender. Remove foil for last 10 minutes of cooking. Let cool slightly before slicing.
Kale with Caramelized Onions, Chickpeas and Raisins: Yields 4 Servings
2 T olive oil
1 large Vidalia onion, thinly sliced
2 cloves garlic, minced
1 can chickpeas, rinsed and drained
2 large bunches of kale (1-2 lbs), chopped
3/4 cup golden raisins
1 cup white wine1/4 t nutmeg
salt and pepper, to taste
Heat olive oil in a large high-sided saute pan over medium heat. Add onion and sweat until translucent. Increase heat to medium-high and cook until starting to caramelize. Add garlic and cook for 2 minutes. Add chickpeas, kale, raisins, wine, nutmeg, salt and pepper. Cover pan and cook until kale is tender. Uncover and continue cooking until no liquid remains. Readjust seasonings, if necessary.
You know my serious love for squash, so I hope you like this SUPER SIMPLE side dish. I made another squash-laden meal last night and have one more planned for tomorrow night. I think I am starting to bid farewell to this much-adored vegetable. But until then, I am "getting my squash on!"
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