I realize that there is plenty of talk around the interwebs right now about how fall is Apple Season. This is, of course, more than true in Vermont where we have been eating apples at nearly every meal for the last few weeks. I am unabashedly in love with all things apple, so this is a good, good thing. However, fall is also the official season of another much beloved agricultural goodie; winter squash. Winter squash, really, is an abbreviated term for "happiness with a peel on the outside."
We've been especially fond of delicata and butternut for the last few years, in part because they are both so adaptable and can be easily served so very many ways. Annie 2.0 and I planted a ton of both varieties in our shared community garden plot this year, but alas, they were lost in the post-Irene flooding along with everything else. Plus, our super wet spring and summer had already made the plants very tempremental. So, we are dependent on the local produce aisles and farmer's market for fufillment of our fall squash needs this year. Somehow, I think we'll make do.
Carmelized Delicata Squash
One delicata squash
2 tablespoons olive oil
1 tablespoon brown sugar
a pinch of salt
Rinse the squash and cut it in half lengthwise. Scoop out the seeds and then cut each half of the squash into half-moon shaped pieces about 1/2 inch wide. Heat the olive oil over medium heat and then add the squash. Let the squash cook in the oil, and every few minutes give it a stir to make sure that it is browning evenly. About ten minutes in, add the brown sugar. Continue cooking the squash until it is brown and a bit crunchy on the outside and the flesh and peel are soft.