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Roasted Delicata Squash Rings with Herbed Yogurt

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When fall arrives and harvest is in full swing I could be a complete vegetarian, I swear. During the autumn bounty I over shop and spend all my hours creating new dishes all the while stuffing my freezer as if I will run out of food 2 months from now! I am worse than a kid in a candy store eating their way through the experience and giddy as the day is long….ohhh life’s simple pleasures. I am sure Enrique is thrilled I have this addiction….after all there are so many other vices I could take up…:)

This recipe of roasted delicata squash rings with herbed yogurt is as good as any sweet experience you can buy, in fact it’s better. The caramelization creates the BEST layer of sugary sweet and combined with the smooth tangy flavor of the yogurt you have a exquisite culinary experience…take it up a notch and add the crunchy tartness of pomegranate and a lemony wood herb combination and it immediately transports into a magical experience.

The best part of this dish, other than consumption, is how EASY it is to prepare. Honestly, 5 minutes prep and the rest is oven time…that’s it. Serve it up with any protein you like or keep the meal vegetarian and pair it with an ancient grain like freekeh or farro. Make it for a party and your friends will think you totally rock. It’s a fabulous appetizer, side dish or main, just do your own creation and happiness will abound.

If nothing else, just devour it.

5.0 from 1 reviews
Roasted Delicata Squash Rings with Herbed Yogurt
 
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Serves: 2-4
Ingredients
  • 1-2 Delicata Squash, cut into rings and seeded
  • Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
  • 1 Cup Greek Yogurt
  • 4 T Fresh Herbs, sage, parley, tarragon
  • Pomegranate Seeds
Instructions
  1. Heat oven to 350
  2. Slice Delicata Squash into rings and seed. Place on baking sheet and drizzle with olive oil, salt and pepper
  3. Cook for 20-30 minutes or until caramelized and tender
  4. Meanwhile, mix yogurt and most of herbs (reserve a little to top yogurt and put on delicata squash once out of oven).
  5. Once squash is done, arrange on platter, sprinkle with a little fresh herbs and pomegranate seeds. Serve with yogurt sauce

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Grilled Harvest Vegetables with Burrata Cheese

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Harvest Vegetables with Fresh Burrata

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There probably isn’t an easier recipe than this one which makes it either good or not so good to post…nonetheless, I am putting this on the blog because of all the times I just need a memory jog or a slightly new twist to an old classic.

Grilled harvest vegetables rock on their own but top them with some fresh burrata cheese and you will believe you have gone to another dimension of food! Something magical happens when the fresh, soft burrata hits the warm veggies and melts over them creating ooey gooey goodness…..oh the textures and tastes of comfort food bliss, life’s simple pleasures for a foodie…..

I make a big batch of these on the weekend, some for immediate consumption and some for the coming week. My choices of what to grill this time of year is completely dependent on my farming buddies at the local market but if you aren’t a frequent goer to these events, any grocery store will have a great selection of organic yummies so have some fun and pick what you will actually eat….

Shopping and choosing is the hardest part of this recipe so after that task is completed clean them up, slice in half, pour over some olive oil, and sprinkle with salt and pepper…last but not least, grill em’! Honestly, that is it…not much sexier than that but what will be is the food experience waiting for you when they are done.

Copy this recipe exactly or change up the veggies and the cheese, your choice. Every time you do, it will be a new culinary delight…..

5.0 from 1 reviews
Grilled Harvest Vegetables with Burrata
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • Harvest Vegetables:
  • 2 - Zucchini
  • 4 - Assorted Bell Peppers
  • 2 - Eggplant
  • Burrata Cheese
  • Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
Instructions
  1. Wash and cut vegetables length-wise. Top with olive oil and salt and pepper.
  2. Heat Grill. Place vegetables onto grill and cook until desired doneness.
  3. Remove from grill and cut into large pieces. Mix together and add more olive oil, salt and pepper, if desired.
  4. Top with chunks of burrata cheese and serve warm

 

Goat Cheese Stuffed Squash Blossoms and Roasted Tomatoes

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Yes another ode to the infamous squash blossom! We are at the height of harvest season and my back yard is in full bloom with these gorgeous golden delights! I am not complaining by any stretch because they come and go so quickly…… this simply means I have to be a bit innovative as not to burn out my better half with the same daily preparation.

I really dig squash blooms done in the traditional manner, dipped in a batter and flash fried, either alone or stuffed, but honestly I find them a bit too heavy on a daily basis…..so herein lies the challenge to create something as delicious. Time to put on the creative cap and  forge the garden for inspiration. BTW…check out that luscious garden in the back…..I’d be a total failure to not come up with something awesome!

Since I totally love the idea of stuffing them with goat cheese (or whatever suits your fancy), I decided not batter and fry them but to bake in an lightly oiled pan along with some fresh baby garden tomatoes and pine nuts; I could have used some yummo herbs but I decided to keep it simple for the first go around. The result…..OMG!!!!! Can I say scrumptious????? OHHHH yeah….to say the least and most definitely another one for the recipe books, not to mention my better half…

5.0 from 1 reviews
Goat Cheese Stuffed Squash Blossoms and Roasted Tomatoes
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • 12 Squash Blossoms
  • 6 oz Goat Cheese
  • 1 lb Variety Baby Tomatoes
  • Pine Nuts
  • Olive Oil
  • Sea Salt
  • Pinch of sugar
Instructions
  1. Lightly oil a 9 x 13 pan and preheat oven to 400.
  2. Remove the anthers inside, wash, and gently dry the flowers (or place on paper towel to air dry).
  3. Gently open each flower and stuff with 1 tsp of fresh goat cheese. Press together and place in pan. Repeat until all blossoms are filled.
  4. Toss tomatoes in a bowl with a little olive oil, salt, pepper, and a pinch of sugar. Add to pan with squash blossoms.
  5. Sprinkle pine nuts over blossoms.
  6. Put in oven for 20-25 min or until desired doneness.
  7. Remove and sprinkle with sea salt. Serve right away as an appetizer or side dish

Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes

Squash Blossoms Over Baked Eggs

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Squash Blossoms with Baked Eggs

About 20 plus years ago, someone mentioned to me they had eaten squash blossoms and I thought to myself, “why would anyone do that”? As with many things I have had to stick my foot in my mouth over, I was wrong, completely wrong. Squash blossoms rock, seriously they rock.

Stuffed and fried, sautéed in dishes, a top a pizza or baked on eggs (along with a million other ways) they are brilliant, simply brilliant; so when the season of squashes hits in late July and August, I pluck them from our garden as quickly as they come up (of course not the ones with the squash attached) and on the evening menu they go. In fact, the menu becomes revolved around them.

One of my favorite dishes is squash blossom over baked eggs. If I need a quick meal or a slow Sunday breakfast, this dish satisfies and never disappoints. Serve it up with warm toast or add roasted potatoes or both, your choice but make sure you have some homemade jam to accompany.

So I dare you to journey on my squash blossom fetish. This recipe is an easy way to get started and a guarantee of falling in love….with the blossom 🙂

Squash Blossoms Over Baked Eggs
 
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Cuisine: American
Serves: 3
Ingredients
  • 1 sweet onion, diced
  • 2 cloves of garlic, diced
  • 1 small or medium squash, diced
  • 1 tomato, diced
  • 5 - 6 eggs
  • 1 sprig of tarragon, leaves only
  • 2 sprigs of thyme, leaves only
  • tallegio cheese
  • 2 T butter
  • 2 T heavy cream
  • salt and pepper
Instructions
  1. Preheat oven to low broil.
  2. In a skillet over medium-high heat, add butter until hot. Add onion and sauté for 5 minutes or until translucent. Add garlic and sauté for 1 minute to release fragrance. Add squash and tomato and sauté for about 5 minutes or until squash begins to caramelize. Season with salt and pepper and add herbs and cream.
  3. Crack eggs one at a time and add to skillet and make sure there is room between them. Top with desired amount of cheese.
  4. Put under broiler for 3 minutes and add squash blossoms. Put back under broiler for another 3 minutes.
  5. Remove and serve in individual bowls with bread and butter

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