Over the weekend, most of the trees turned from green to brilliant reds and golden yellows. This morning our black walnut shed all of her leaves in one long sigh. Fall is here. The proof is in our CSA box. Full of beets, parsley, kohlrabi, sweet potatoes, and squash. As we shift to autumn produce I get a little less comfortable in the kitchen. These are things that I didn't grow up eating. I struggle to think of ways to include them in our meals and recipe ideas don't come to me quite as readily. This is getting easier and easier as the years pass, of course, but we're still easing into is slowly. Keeping things simple. I will hide behind my hands as I tell you that many a beautiful squash from CSA's past ended up in our compost pile because I just didn't know what to do with them. This year, though, I've made it seventeen weeks without sending a single CSA item to the bin and I don't intend to start now. As a side dish to some pasta, I fried up some delicata squash rings. Salt. Pepper. Parsley. Sweet and good. Simple.
Delicata Squash Rings
adapted from Vegetarian Cooking for Everyone
1 small delicata squash (feeds two as a side dish)
Salt, Pepper, to taste
1. Peel the squash and cut off the ends. Using a spoon, scoop out the seeds and then slice into rings about 1/3" thick.
2. In a large skillet over medium high heat melt 2 generous tablespoons coconut oil.
3. When the oil is hot, put in half the rings. Cook for about 5-6 minutes. Flip and cook for another 5 minutes or so. Remove to a plate lined with a brown paper bag to drain.
4. Repeat with the remaining rings.
5. Sprinkle with sea salt, a few cranks of freshly ground pepper, and parsley.