It might only be August but early fall squashes are already making an appearance at Bay Area Farmer’s Markets. If you’ve already had your fill of zucchini and patty pans this summer, try some delicata instead (or wait until fall and try this)!
Delicata Squash with Apples, Rosemary and Garlic
1-2 delicata squash
1-2 apples, sliced
1-2 cloves garlic
1 1/2 tsp. rosemary
1 c. apple juice or cider
1) Peel squash and cut off ends. Slice down the middle, lengthwise, and remove seeds. Then slice squash into 1/4-in. thick quarter moon slices.
2) Heat 1-2 tbsp. olive oil in sauté pan. Add squash and sauté until it begins to brown a bit. Then add apples and sauté for a couple minutes. Add pinch of salt and pepper.
3) Add garlic and rosemary and sauté until garlic begins to brown slightly.
4) Add apple juice or cider and bring to slight boil. Turn down heat and braise, covered. If juice begins to evaporate too much before squash is cooked through, keep adding water as necessary to until squash is cooked through, stirring occasionally. Add more salt and pepper if desired, when squash is finished.
5) Serve topped with bread crumbs, such as Panko, if desired.