Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.
Ingredients:
2 Delicata squash (about 3 pounds)
4 tablespoons olive oil
2 teaspoons packed brown sugar
Pinch red pepper flakes (optional)
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. With a sharp knife, cut Delicata in half lengthwise. Scoop out the seeds and discard (or, save and roast like pumpkin seeds if you wish). Cut each Delicata half into ½-inch slices.
2. Arrange the pieces in a single layer in a metal baking pan and drizzle with olive oil. Sprinkle with brown sugar and red pepper flakes (if using), then season with salt and pepper.
3. Place in oven and roast 10 minutes. Using a spatula, turn squash in pan. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt and pepper as needed, and serve.
Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!
Ingredients:
1 large bunch collard greens, tough stems and ends removed, leaves coarsely chopped
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Collard greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Ingredients:
2 pounds fingerling potatoes, scrubbed clean
1 cup chopped shallots
½ cup olive oil
6 tablespoons chopped fresh parsley
4 teaspoons chopped fresh thyme
Sea salt and fresh ground pepper
Method:
1. Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
2. Preheat oven to 400°. Lightly oil two rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.
Roasted Squash & Cipollini Onions
Dark brown sugar and fresh sage leaves lend an autumnal feel to this side dish.
Ingredients:
1 3½-pound winter squash, such as Butternut, Delicata or Golden Nugget, peeled, halved and cut into chunks
4 Cipollini onions, peeled and cut into chunks
2 tablespoons olive oil
2 tablespoons packed dark brown sugar
4 tablespoons butter
Fresh sage leaves
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper. Spread the squash on a baking sheet. Roast for 1 hour, or until the squash and onions are tender and browned on the edges. Transfer the vegetables to a serving bowl.
2. Set a small skillet over moderately high heat. When it is hot, add the butter and cook until bubbling, about 3 minutes. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp. Season the browned butter and sage with salt, pour over the squash and serve warm.
