Double recipe post!
First up is Delicata Squash. This side dish is so easy and everyone I have served it to has swooned over it. Bonus…it is delicious leftover, if it lasts that long. It reminds me of french toast!
Cinnamon Roasted Delicata Squash
- Rinse the delicata squash.
- Trim off the ends of the delicata squash and slice them in half longwise.
- Scoop out the seeds…I use a grapefruit spoon which works really well.
- Cut each half into half moon rings.
- Toss the rings in a large bowl with olive oil, generous sprinkles of cinnamon, and sea salt…I use maldon smoked. (I am not the measuring type when I cook, but for 2 squashes I used about 3-4 T of olive oil and a little more than a 1/2 tsp of cinnamon).
- Transfer onto a parchment lined baking sheet.
- Roast at 425 until the edges start to brown. If you like you can turn them towards the end of roasting so both sides get toasty.
Next up is an artichoke dip I whipped up for my New Years Eve gathering, using what I had on hand. It was simple and yummy.
- 1 can artichoke hearts in water, drained well. Squeeze as much liquid out as possible (you can sub hearts of palm if you prefer).
- Throw these into your food processor (I use my beloved Cuisinart).
- Add 1 peeled shallot (you could sub garlic if you prefer).
- Add greens…I used a few leaves each of collards, kale, arugula from my garden and several sprigs each of mint, scallions and parsley from my potted herbs. I am sure there are other herbs that would be yummy, but this is what I had on hand.
- Add generous pours of olive oil and pulse in the food processor.
- Keep adding olive oil as needed during processing until it becomes a dip like consistency.
- Add a little squeeze of lemon if you like..optional.
- Sprinkle with sea salt (I love maldon smoked sea salt).