Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, September 28, 2013

Roasted Squash and Kielbasa with Sautéed Chard

Autumn is squash time, and the versatility of these beautiful, nutritious gourds is as plentiful as their variety. Sometimes I select squash simply because they’re so pretty. 

For this recipe, I chose yellow-and-green-striped delicata and vibrant reddish-orange, teardrop-shaped red kuri squash. The latter is a Japanese variety with creamy, yellow flesh and a nutty taste, similar to chestnuts. It pairs well with the buttery, mild flavor of the delicata.

Delicata and Red Kuri Squash
Red kuri has a hard skin and can be difficult to peel, like acorn squash. If you’d rather not tackle peeling it, substitute easy-to-peel butternut, or simply use all delicata. If you do choose red kuri, cut it in half, scoope out the seeds, then quarter it to make peeling more manageable.

Cut Squash 
Peeled Red Kuri Squash
The aroma of squash roasting in the oven says fall. Add some smoky kielbasa, earthy chard, and a little drizzle of warm maple syrup for a well-balanced, inviting, and satisfying autumn dinner.

Serves 4

  • 2 small delicata squash, peeled, seeded, and cubed
  • 1 small red kuri squash, peeled, seeded and cubed
  • olive oil, for drizzling, plus 1 tbsp
  • sea salt
  • freshly ground black pepper
  • 3/4 lb smoked kielbasa sausage, cut into 1/4-inch rounds
  • 1 bunch rainbow (or green) chard, cut into 2-inch ribbons (5-6 cups)
  • 1/4 cup dry white wine
  • 1/4 cup maple syrup, warmed 
Smoked Kielbasa 
Chard Ribbons
  1. Preheat the oven to 375° F. Line a large baking sheet with parchment paper.
  2. Place all the squash in a large bowl and drizzle with olive oil. Season with salt and pepper and toss to coat. 
  3. Spread the squash on the baking sheet and roast, turning and stirring a few times, until tender and beginning to brown, 30 minutes.
Squash Tossed with Oil and Seasoning
Squash Ready to Roast 
Roasted Squash
  1. Meanwhile, heat a large skillet over medium heat and add 1 tablespoon of oil. Add the kielbasa and season with salt and pepper.
  2. Cook, turning a few times, until the sausage is browned and just cooked through, 7-8 minutes. Remove to a bowl and keep warm.
Kielbasa Beginning to Cook
Cooked Kielbasa
  1. Add the chard to the remaining oil in the skillet and season with salt and pepper. Add the wine and cook until the chard is wilted and most of the liquid is absorbed, 3-4 minutes. (Use a slotted spoon to remove the chard for serving.)
Chard Beginning to Cook
Cooked Chard
To serve, divide the chard among 4 plates. Top with kielbasa and squash and drizzle each serving with about 1 tablespoon of warm maple syrup. Serve right away.

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