October 19, 2011 - 1:06pm
Just in the nick of time, when your tongue has has enough of sweet nectarines and tart plums, when the days are shorter and the nights are cooler, Mother Nature just seems to know what we need, doesn't she?
If you haven't strolled the Little Italy Mercato lately, don't be shocked at the abundance of gorgeous winter squash, bright colored apples, pomegranates, pears, and persimmons lining the streets under our vendor's tents. Not to mention those outrageous red walnuts from Terra Bella Ranch! Try this fanastic fall inspired dish this weekend and cozy up at home with a good movie, some good company, and savor the flavor!
Pick up a couple of delicata squash from Suzie's Farm and some honey crisp apples from Smit Orchards. Half the squash, lengthwise and scoop out the guts, keeping the seeds for later roasting. Rub the inside with a bit of butter or olive oil. Chop the apples into bite size chunks, and nestle them into the belly of the squash. Using butter, sautee garlic and fresh shallots from Schaner Farms and add a bit of fresh sage too, for balance. Then add chopped red walnuts from Terra Bella or raw almonds from Hopkins Ag. Add this mixture to the top of the squash, and bake until tender. Top with fresh Parmesan Reggiano cheese from Taste Cheese and let it get a bit crispy. Enjoy and celebrate the harvest season!