02 October 2014
Fall Feasts - Squash bites and Swiss chard
Summer may be disappearing but fall is flourishing and the abundance in my garden is gratifying. I stroll through it daily gathering a few tomatoes here, some Swiss chard there, a couple of squash at the far end, and I even have four varieties of lettuce greens growing. The kale has become a small jungle and the apples and berries are dripping off the trees and vines. Having so much so late is due to the warmer temperatures that keep away that nasty frost. To honor this extended season, I am searching out delicious fall recipes that I hope you will try. Here is a yummy one using Swiss chard and delicata squash. This oblong shaped squash is cream colored with a outer green stripped skin that adds to its nutty flavor. This recipe is easy to prepare with eye appeal.
Slice the squash in half. Clean out the seeds and slice in half inch segments. Melt 2TBS of butter and mix with 2 or 3 TBS of olive oil. Brush this on the slices evenly and lay flat on a lightly oiled baking dish. The pieces should not touch for best brownness. Cook in a 400 degree preheated oven for ten minutes or so or until bottom begins to brown. Turn over the slices. When evenly browned remove from oven and sprinkle with grated Parmesan or Asiago cheese.
Remove the rib/stem from the washed Swiss chard. You can do this by folding the leaf in half and taking a knife and slice along the stem. I use my Rada tomato slicer knife. Best buy of my life. You can then steam the Swiss chard, sauté it, or bake it alongside the squash. If you bake it watch it carefully because it cooks quickly. I usually opt for the baking because I like crisp. Once it is done drop by the spoonfuls or sprinkle it over the squash. You can add a bit more cheese on top if you like.
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