Tonight’s dinner a simple oven-roasted chicken. (There’s very little in fact that’s simpler than that. I love the leftovers it leaves us too, and I already have a plan for those Thursday.) With tonight’s chicken, a green salad of arugula, sliced apples, blue cheese and toasted walnuts. Finally, the post of the day, delicata squash cooked in a skillet with cider and winter herbs. Active prep time for a dinner like this… minutes.
But first, I simply have to show you something. The other day I went to the store with my dear friend Carolyn and she pointed out an apple I’d never tried, not even seen before. Pink pearl. Now how can a person resist an apple (or, for that matter, almost any food) with a name like pink pearl? Being a curious eater, I couldn’t. On the outside, this apple wore the sweetest golden sunrise color, tinged with soft petal pink. It shone, almost iridescent, like the pearl from which it got its name.
But cut into it,
which almost hurts to do,
it’s so very beautiful,
and that’s when it hits you!
You weren’t expecting this, were you!? Oh, me neither!
And that leaves us wondering, can the taste possibly measure up? It does! Tart-sweet, snappy and fairly squirting juice! What an apple! What an apple!
That’s the beauty that’s going into tonight’s salad. I’ll snap a picture when she’s done, and you’ll find it at the bottom of the post.
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Delicata Squash with Rosemary, Sage and Apple Cider Glaze
- 2 medium delicata squash (about 2 pounds) or other firm winter squash
- 3 Tablespoons unsalted butter
- ¼ cup very coarsely chopped fresh sage
- 1 Tablespoon coarsely chopped fresh rosemary
- 1½ cups fresh unfiltered apple cider or juice
- 1 cup water
- 2 teaspoons sherry vinegar
- 1 teaspoon salt
- Freshly-ground black pepper