Before moving to Portland from Southern California I never really knew how good fall could be. In the Valley it went from sweltering to pleasantly sunny. But in Portland there is a definite change in the air and I’m treated to a view of trees exploding in Technicolor gold and fiery red.
The squash changes color, too. It’s the time of year for sweet, nutty winter squash in beautiful, vibrant shades of orange. I never appreciated butternut squash until I moved here.
And I first discovered the deliciousness of delicata squash at the Persephone Farm stand four years ago when Trevor first started working there. So when last weekend Trevor said the first of the delicata arrived, I made sure we took some home. Delicata has a thin pale yellow skin with dark green stripes. There’s no need to peel it when you roast it in the oven, the skin is edible and tasty. The cantaloupe-colored flesh is sweet and mellow. This week I swapped it in for butternut in Pasta with Winter Squash and Pine Nuts and Trevor liked it even better this way. (I did have to peel the delicata for this particular recipe.) I also used mini farfalle instead of penne because it was on sale and I like the way it holds the sauce.
This dish is so simple and just plain delicious. The fragrance of sage and garlic just dances around your kitchen in the most lovely way. And the sharp Parmesan cheese is the perfect foil to the delicata. It’s like fall in a bowl. Try it soon. And I’ll fill you in on what Trevor made for dessert next time: Shortcake with Winter Berries and Cream!
Please leave a comment! I’d love to get your feedback.