Fall is upon us. As we bask in the beauty of autumn, thoughts turn toward cool, crisp nights, the radiant colors of changing leaves, and of course, good things to eat.
Autumn is a time when fragrant aromas fill the air, aromas of wonderful things from the kitchen. The harvest is here with all its many hues, flavors and delights. Let us enjoy this vast array, let us reap the bounty of autumn.
Acorn, spaghetti, delecata, butternut, perfection; squash are the jewels of autumn. Baked with butter, cinnamon, and brown sugar, creates wonderfully rich and redolent aromas.
Stewed in savory bisque, accented with herbs and finished with sweet cream becomes a savory supper with a crusty loaf of bread fresh from the oven.
Layered in a cheesy gratin, substantial and filling, as a tasty side dish. Squash are a true delicacy of this glorious season.
Squash are versatile; they lend themselves well to many preparations. I love this vegetable. Today a delecata squash will be just one part of my palette.
Start by making tender pasta flavored with cinnamon, cloves and a dash of red chili. Next, gently bake and caramelize the squash, mince it finely, add a touch a ricotta, a hint of parmesan, winter savory, and a pinch of brown sugar.
Envelop this succulent mixture in the pasta and then finish these plump pillows with a light roasted garlic and apple cider cream sauce.
Topped with just a bit of grated parmesan, for richness, garnished with sliced apples, crisp and tart, and a graceful sprig of savory completes this picture.
Raviolis are my passion. Think of the permutations; pasta, filling, sauce. As an appetizer, these raviolis are the perfect beginning.
Follow with sumptuous roast loin pork, crisp potato pancakes and a mélange of sautéed fresh vegetables we will truly know the flavors of autumn.
Enjoy these delicious raviolis, relish in the sweetness and delicate flavors of a truly unique blend of all that is fall.
Delecata squash raviolis with a roasted garlic, apple cider cream