Let’s get back to a food post, shall we?
I know I’ve deviated quite heavily from my original “food blog” posts, but that doesn’t mean that I don’t still love and appreciate good quality, delicious food. I’m for sure preparing simpler dishes these days, and definitely not throwing myself into complicated dessers like macarons
, but I do still enjoy cooking.
I’ve mentioned our CSA
before. If you’re local to the bay area, we get our weekly produce from High Grounds Organics
, and I absolutely love them. We’ve tried other CSAs, like Eating with the Seasons, Farm Fresh to You and Full Circle, but none of them have compared to the quality of our fruits and veggies from High Grounds. I’m planning on putting together a post about all of them, so that’s enough CSA comparison for now. Back to the food.
We’ve started getting more fall produce in our box these last few weeks. Yes, we still get tomatoes (yay California!), but we also get leafy greens, root vegetables and winter squash.
Last week, we got two delicata squash. I wanted to change things up from my usual protocol- cut squash in half, dig out seeds and roast, probably blend into soup. Instead, I decided to make a tarte. It turned out lovely. Sweet and savory, warm and comforting, especially with a bowl of soup on a cool day.
– 1 delicata squash
– 1 sheet of puff pastry
– olive oil
– a few sprigs of fresh rosemary
– dried thyme
– a handful of shredded parmesan cheese
1. Preheat the oven to 375 degrees. Cut off the ends of the delicata squash, cut it in half and peel it. Then slice it into 1/2 inch slices.
2. Lightly coat the bottom of a baking dish with olive oil. Place delicata squash slices in dish. Sprinkle with salt, drizzle a little olive oil, and place rosemary on top. Bake for 30 minutes, until a sharp knife goes into the squash easily.
3. Mold puff pastry into your buttered tarte pan (you’ll have to let it defrost on the counter for 10-15 minutes before it will be pliable enough to do this). Brush the puff pastry with olive oil, sprinkle parmesan cheese to the bottom, and transfer the roasted squash slices to the tarte. Sprinkle with dried thyme. Bake for 25 to 30 minutes (still at 375 degrees).