Food - Autumn Dinner
I love the change of seasons for so many reasons, such as making meals with ingredients that are now in season. As we phase out fresh corn and other summer veggies, we welcome others, like this delicata squash with pumpkin seeds and sage. It pairs nicely with roasted rosemary pork tenderloin and fresh garlic green beans.
Delicata Squash Agrodolce
from “Cook Beautiful” by Athena Calderone
Ingredients
2 delicata squash, seeds removed & cut into 1/2” rounds (For just the two of us, I used one squash but used the same other amounts of ingredients and it was plenty!)
3 tbsp extra-virgin olive oil
4 tbsp honey, divided
salt & pepper
1/2 tsp minced red habanero chili or 1 red Fresno chili, minced (I deleted this ingredient)
1/3 cup white wine vinegar (I didn’t have this so I used part apple cider vinegar and white wine)
1 large lime, grated & juiced (I only had a lemon and it was fine)
5 - 6 fresh sage leaves, very thinly sliced (I used my kitchen shears to cut)
2 tbsp pepitas, toasted
Preheat oven to 375 degrees. Place squash in large bowl & drizzle with oil and 2 tbsp of honey. Season with salt & pepper and toss until evenly coated.
Transfer squash to two large rimmed baking sheets, spreading in a single layer. Roast until golden brown, 12-15 minutes per side, flipping squash halfway through baking.
Meanwhile, in a small saucepan, bring the habanero, vinegar, lime juice and remaining 2 tbsp honey to a boil. Season with a pinch of salt. Reduce heat & simmer until the mixture is syrupy, 8-10 minutes.
Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pepitas and lime zest.
Garlic Green Beans
Honestly, I don’t know for sure where I found this recipe. It’s just so easy and good. I found these beautiful bagged & washed beans at Trader Joe’s.
Ingredients
green beans (as much as you like)
butter (use as many pats as you think you’ll need for the amount of beans)
fresh, minced garlic (as much as you like)
salt & pepper (dash of each)
bring beans to a boil in a pot, boil for 10 minutes, drain in a colander
melt butter in a skillet, add garlic and saute just until you smell the aroma of the garlic, add the beans to the skillet and sprinkle salt & pepper over beans, coat the beans with the butter mixture and transfer to a bowl
Rosemary Pork Tenderloin
I’ve made this for so long, I don’t remember a specific recipe. It’s so easy, delicious and makes yummy bbq leftovers.
heat oven to 425 degrees
one pork tenderloin (I found this fresh one at our local grocery store but I’ve also bought a packaged one at Aldi)
on a plate, baste & season with olive oil, maple syrup or honey, soy sauce, balsamic vinegar, salt & pepper, garlic powder, coriander and fresh rosemary ( you can really use any kind of seasonings & herbs you like)
transfer to a rimmed baking sheet, lined with foil
roast for about 30-40 minutes, depending on how large your tenderloin is
remove from oven and let it sit for a few minutes to seal in the juices
slice and serve