“Once more in our morning walk we tread upon carpets of gold and crimson, of brown and bronze, woven by the winds or the rains.”
—JOHN BURROUGHS
“Our tree-lined streets are set ablaze, our kitchens filled with the smells of nostalgia: apples bubbling into sauce, roasting squash, cinnamon, nutmeg, cider, warmth itself.”
—SHAUNA NIEQUIST
THE Recipes
Winter Squash Panzanella p.73
Makes 6 servings
¼ cup butter, divided
2 (8-ounce) packages Brussels sprouts, trimmed and halved
1¼ teaspoons coarse salt, divided
1 teaspoon ground black pepper, divided
⅓ cup water
¼ cup olive oil, divided
6 cloves garlic, peeled
2 shallots, peeled and quartered
1 (10-ounce) package purple pearl onions, blanched and peeled
4 cups peeled, seeded, and chopped calabaza squash
2 cups quartered baby turnips
2 cups quartered yellow beets, roasted*
4 cups cubed toasted focaccia
Herb Vinaigrette (recipe follows)
Garnish: fresh rosemary
1. In a large saucepan, melt 2 tablespoons butter over medium-high heat. Add Brussels sprouts, and cook, stirring occasionally, until golden brown. Add ¼ teaspoon salt and ¼ teaspoon pep-per; stir to combine. Add ⅓ cup water, cover, and continue to cook until tender, about 10 minutes. Remove Brussels sprouts, and set aside.
2. In same saucepan, heat 2 tablespoons olive oil over medium-high heat. Add garlic, shallots, onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until tender, about 10 minutes; remove mixture from saucepan, and set aside.
3. In same saucepan, heat remaining 2 tablespoons butter and remaining 2 tablespoons olive oil over medium-high heat. Add squash and turnips, and cook, stirring often, until tender, 10 to 15 minutes. Add remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Remove squash mixture from saucepan, and set aside.
4. In a large bowl, combine reserved Brussels sprouts, garlic mixture, and squash mixture with roasted beets and toasted focaccia. Add Herb Vinaigrette, and stir to combine. Garnish with rosemary, if desired.
*For testing purposes, our test kitchen used the following method: Trim beets, wrap tightly in foil, place on a rimmed baking sheet, and roast in a 450° oven until tender, about 45 minutes. Let beets cool completely, and rub away skin with a paper towel. Cut into quarters.
Herb Vinaigrette
Makes 1¼ cups
¼ cup 1 tablespoon finely chopped fresh 1 tablespoon1 teaspoon finely chopped ½ teaspoon
