Delicata squash with garlicky kale, goat cheese and a baked egg.
Conversations at my job vary among a few recurring themes: crazy customers, how much we hate chicken, how we’d kill for a glass of wine, and food. While the first three conversations could practically be played on repeat, the fourth is constantly changing.
We talk about what we’re eating, what restaurants we’ve been to lately, what we ate for dinner the night before and what we’re going to eat as soon as we get home. Food talk starts when we open and continues until the office is closed and is often accompanied by photos and/or shared samples.
The two most obsessed eaters seem to be me and my co-worker Breezy. We both used to work in kitchens around town and we spend a lot of time between phone calls chatting about recipes, techniques and ingredients. This is pretty handy because it’s nice to have someone to bounce food ideas off of when I’m in need of inspiration.
Delicata squash in agrodolce sauce, pepitas, pearl onions and sultanas.
Being married to a chef has its ups and downs. The upside is pretty obvious — he makes amazing, creative and delicious food. But considering I rarely see him (this would be the downside), I’m certainly not dining on homemade, perfectly plated 10-course meals all week long.
In fact, most nights I do all of the cooking, leaving him a plate of food for when he gets home around midnight. Even on the days when he’s off work — in the industry this is almost always Sundays and Mondays for chefs — he is often too exhausted to cook (yet another reason I’m endlessly grateful for the kick ass taco cart right by our house).
However, over the past few weeks he has been wooing me with fantastic Monday night meals. One of my recent favorites included a plate full of tender delicata squash in agrodolce sauce (an Italian version of sweet and sour made with sugar and vinegar), beets with pickled peppers and ricotta salata and hand torn pasta in a Parmesan brodo. Yeah. It’s serious.
The original dish — I subbed pearl onions for his cipollino. These are certainly more of a “statement” onion…
A simple dinner for two…
While everything was incredible, my favorite dish of the evening was the delicata. The tang from the agrodolce wonderfully balanced the sweetness of the squash, and the sultanas and pepitas added a bit of autumn swagger. It was also a pleasant change to the overly sweet squash recipes that are ubiquitous this time of year.
Every September I can tell when autumn is on its way because my friend Jenna is on Pinterest constantly. After months of being pin-free she’ll suddenly show up in my feed, pinning anything and everything that has to do with Halloween crafts, autumn foods and yes, even Christmas cookies.
I’d give her a harder time about it, but I am a year-round Pinterest user. There is not a month that goes by that I am not pinning pumpkin-spice treats, summer BBQ ideas or yet another macaroni and cheese recipe. One such pin, from early this spring, was a dish that I have been determined to make the second the weather turned cold: jumbo pasta shells, stuffed with ricotta cheese, spinach and roasted squash, topped with sage and brown butter.
From the cheesy baked pasta to the brown butter sauce, it’s practically impossible to come up with a more “autumn” dish. (Unless you’re the guy who wrote this — I’m sure he could come up with something.)
And let me tell you, with every bite I found myself missing the sunshine a little less and looking forward to Halloween, roasted chicken and cuddling on my couch with my kitties. The squash adds the right hint of the season without being too sweet, the lemon zest brings some brightness and the copious amounts of cheese are there just to make you feel loved.
So if you’re still having a hard time adjusting to the fact that it’s almost October, you should make this very soon. I promise it will help!