While I’m reluctant to let summer slip away, these cooler mornings creeping up on us have turned my thoughts to fall.
The acorn squash in my CSA box yesterday gave me my first taste of the approaching season. Its heady pumpkiny fragrance permeated the kitchen as I scooped the insides.
To accompany last night’s dinner, I simply roasted them with a sweet and tangy fig-balsamic vinegar, salt and fresh ginger. Once out of the oven, I topped them with a little sage from my garden and grated parmesan.
The leftover squash also made an appearance in today’s lunch. I added cubes of it to a quick arugula salad with toasted pine nuts, goat cheese and blackberries. I tossed the whole thing in a vinaigrette made from the same fig-balsamic-ginger mixture I brushed on the roasting squash. Pure fall. (Okay, except for maybe the blackberries).
What are your favorite fall dishes?
–by Jenny Turknett, Food and More blog