Good lord, I love the colors this time of year.
There’s a whole lotta green still, but you turn a corner and WHAM, there’s the most brilliant orange lit up in the crisp sunshine.
If you happen to get my personal chef newsletter (ahem shameless plug), you saw that I featured pumpkins this month. Such a novel idea this time of year; I’m so innovative.
And of course, because I got all into pumpkins, I had to cook some. Running errands yesterday, I happened to park literally across the sidewalk from a small farmers market, where I saw the most adorable little Delicata squash. Kismet.
Using the super-simple recipe for Avocado Sauce I recently developed for a client’s dinner party (I can never get enough avocado), the goat cheese still banging around in the fridge, and what I hope isn’t the last of my spicy globe basil, I had a Fall Fantasie on my plate, all orange and green and golden brown.
There happened to be both hazelnuts and pumpkin seeds in the pantry, either of which would have been equally good here. I chose hazelnuts because I am a creature of free will, and for no other reason. Yes, I dropped on a few miserly drops of truffle oil. It didn’t need it, but it did gild the lily.
This dish is so pretty and so flavorful, I can see a long tray of it served at Thanksgiving, but it’s certainly nutritious enough for everyday dining. Don’t forget to serve it with a little salad and some crusty bread.
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