I love squash!

I am so excited that it is fall squash season! The farmer's markets in New Haven seem to be shrinking as the summer growing season comes to an end, but there is now a wonderful array of squash available. Yum! Oh, and the bread lady still comes to sell her most excellent sour dough boules.

A few years ago I got the book "A Harvest of Pumpkin and Squash" and each fall I get really into trying out some of the super-tasty recipes. Last week, with my delicata squash, I made the Delicata Squash Rings with Arugula, Fuyu Persimmon, Dried Cranberries and Feta Salad. Yum! I substituted apple for the persimmon, because I could get that at the farmer's market. I also left the squash skins on rather than pealing them. Let's face it, if I don't have to peel a vegetable, it's just easier not to - and the man at the market said delicata skins are okay to eat. Check out how fancy it looks! The vinaigrette went so well with the pan-grilled squash (which made them slightly caramelized), the sweet cranberries and the salty feta.

Along with the salad, I also made a pizza with dough from the supermarket. The pizza was not squash related but it did turn out really good. I used fresh, soft mozzarella which made it just how I like it. The dough comes in a package and so all I had to do was stretch it out, plop it on the cookie tray, and top it with goodies. Here is the final product:

I'm on my way to the farmer's market again today. This time I think I'll get some butternut squash and try making the butternut squash polenta with fried sage. Yum! I love squash!

Oh, and I also love my new haircut! Here's me with my future politician model shot: