It’s ridiculous how quickly time has gotten away from me. When I last posted on this blog, we were in the height of our CSA season. Each week, we took home a ridiculous abundance of fruits and vegetables. And even though one might speculate from my blog inactivity that all that produce went to waste, I actually have been cooking at least 5 nights a week; I just haven’t had time to document it here. Oh there are pictures alright as I still took those. It’s just that now that fall is here, and we’re practically at winter’s door, it seems a little silly to post summery ideas like my watermelon jalapeno agua fresca or a poached salmon topped with fresh corn and sungold tomatoes. Guess I’ll just have to keep those in mind for next summer. In the meantime, I’d rather talk about this hearty side dish.
The last few weeks of our CSA season usually means we are up to our eyeballs in various winter squashes. This season was no exception– at least 6-8 delicata squash, one red kuri squash, one sugar pumpkin, and a ginormous butternut squash that makes me tired just looking at it. I just… I just can’t deal with that at the moment.
Delicata squash has been my favorite of the squashes that our farm grows. It’s easy to cut and clean up, not to mention the skin is thin enough that you can just roast and eat it or peeling isn’t a huge difficulty. I chopped up a couple of medium, seeded delicata squash and spread them out on a baking sheet with potatoes, parsnips and leeks from our CSA. I then added some chanterelle mushrooms that I picked up for relatively cheap at the local grocery store. A good drizzle of olive oil, a half palmful of salt and some pepper then a quick mix, and my vegetables were ready to go in the oven for roasting. I decided no other spices or herbs were necessary, just the simple flavors of the vegetables, all nutty and crisp at the edges from the oven’s heat.
But as tasty as those vegetables would be, they could use a boost both in color and in texture contrasts. Seeing a bunch of red kale in the fridge, I decided to chop up the leaves, toss them with olive oil, salt, pepper, and a pinch of cayenne then sprinkled them on top of the vegetables to bake for the last 15-20 minutes of roasting. The kale crisped up, adding some crackly crunch to the vegetables. I loved how all these flavors melded together– subtly sweet squash, woodsy mushrooms, creamy potatoes, and slightly bitter but crispy greens. I piled them next to some pan-fried, pecan coated chicken and ended up serving such a warm and satisfying meal on the first cold, rainy night of the fall. Summer may have flown by, but cozy meals are just one reason why fall is my favorite season.
- 2 medium delicata squash, seeded and cut into 1.5-2 inch pieces
- 2 medium russet potatoes, cut into 1.5-2 inch pieces
- 3 medium parsnips, peeled and chopped
- 1/2 pound chanterelle mushrooms, roughly chopped
- 1 large leek
- 1 small bunch of red kale
- olive oil
- salt and pepper
- pinch of cayenne
Preheat oven to 450 degrees F. On a baking sheet lined with foil, add chopped squash, potatoes, chanterelles, and parsnips. Cut the dark green part off of the leek and discard. Split the white/light green part of the leek in half lengthwise then thinly slice crosswise. Add sliced leek to a medium bowl of water and stir around. Use a strainer to remove the leeks from the water and add to the other vegetables. Drizzle with about 3 tablespoons of olive oil, 2 teaspoons of kosher salt and 1 teaspoon of pepper and mix until all the vegetables are evenly coated. Roast for 20-25 min. While vegetables roast, remove kale leaves from stems and discard stems. Chop the leaves then toss with about 1-2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper and a pinch of cayenne. Mix together then sprinkle on top of roasting vegetables. Return to the oven and roast for another 15-20 minutes or until kale is crisp and vegetables are tender and browned at edges. Serve while warm. Makes 4-6 side servings.
CSA Count: 5
Delicata squash, russet potatoes, parsnips, leeks, red kale