Okay, I’ll ‘fess up. I kind of slacked off on the CSA-writing around here, and for that I’m sorry. In an act of contrition and apology, I offer you these three much-loved autumnal recipes, at least one of which I hope will rewarm your heart to me.
Are we friends again?
Pasta with Roasted Butternut Squash + Shallots, from Cooking Light
Makes four portions
3 cups peeled butternut squash, diced into 1-inch cubes
1 tablespoon dark brown sugar
1 ½ tablespoons olive oil, divided
1 teaspoon salt
½ teaspoon black pepper
8 shallots, peeled and halved lengthwise
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked pappardelle (I prefer something like campanelle, as it’s similar in size to the cubed squash)
¼ cup grated fresh Parmesan cheese
- Preheat oven to 475°. Combine the squash, sugar, 2 ½ teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for twenty minutes or until tender, stirring occasionally. Stir in sage.
- While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add two teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.
Sausage + Lentils with Fennel, from Gourmet*
Makes four portions
1 cup dried lentils
4 ½ cups cold water
1 ½ teaspoons salt
1 medium (¾-pound) fennel bulb, stalks discarded, reserving fronds
3 ½ tablespoons olive oil
1 medium onion, finely chopped
1 carrot, cut into ¼-inch dice
½ teaspoon fennel seeds
1 ¼ pounds sweet Italian sausage links
3 tablespoons chopped fresh flat-leaf parsley
½ teaspoon black pepper
1 tablespoon red-wine vinegar, or to taste
Extra-virgin olive oil for drizzling
- Bring lentils, water, and ½ teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
- While lentils simmer, cut fennel bulb into ¼-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining ½ tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (¼ to ½ cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.
1 small green cabbage (about 1 ½ pounds)
3 tablespoons (1 ½ ounces) unsalted butter
¼ teaspoon salt, plus more to taste
2/3 cup heavy cream
1 tablespoon fresh lemon juice
- First, prepare the cabbage. Pull away any bruised leaves, and trim its root end to remove any dirt. Cut the cabbage into quarters, and then cut each quarter in half lengthwise, taking care to keep a little bit of the core in each wedge. (The core will help to hold the wedge intact, so that it doesn’t fall apart in the pan.) You should wind up with 8 wedges of equal size.
- In a large (12-inch) skillet, melt the butter over medium-high heat. Add the cabbage wedges, arranging them in a single crowded layer with one of the cut sides down. Allow them to cook, undisturbed, until the downward facing side is nicely browned and caramelized, 5 to 8 minutes. Then, using a pair of tongs, gently turn the wedges onto their other cut side. When the second side has browned, sprinkle the salt over the wedges, and add the cream. Cover the pan with a tight-fitting lid, and reduce the heat so that the liquid stays at a slow, gentle simmer. Cook for 20 minutes, then remove the lid and gently, using tongs, flip the wedges, Cook for another 20 minutes, or until the cabbage is very tender and yields easily when pierced with a thin, sharp knife. Add the lemon juice, and shake the pan to distribute it evenly.
- Simmer, uncovered, for a few minutes more to thicken the cream to a glaze that loosely coats the cabbage. Serve immediately, with additional salt at the table.