Autumn is here, even in Texas!
After our unusually mild summer, I shouldn’t be surprised that Fall vegetables have already made it to the farmers’ markets. I excitedly picked up delicata squash, which is one of the varieties of squash that is actually not found all throughout the cold season. I remember trying to teach this dish, or a variation of it, last January and we couldn’t find any in season!
I particularly love the ease of this squash. No peeling necessary, no stringy goo to remove, and no heavy cleaver knife needed to get through the body of the squash (sigh, butternut squash I love you, but you make me work!). Pick up a few (I found these at Central Market, delivered to them by a local farm) and slice ‘em up, skins on, and sauté them in a skillet.
They can be dressed up with anything after…the rings look decorated and beautiful on a platter. I like that the squash aren’t terribly sweet either, so I paired them with the sweet tart marriage of my tamarind-apple relish (you might call it a chutney, but I’m Indian and to us, chunky does not equal chutney). You can adjust the sweetness of the relish as you please, adding more dates as needed. Enjoy!