Friday, November 13, 2009

With Everything There is a Season

One of the last remaining signs of our vegetable CSA bounty is the wonderful variety of squash currently serving as a centerpiece on our dining room table.

In all of my 29 years, I never knew that some varieties of winter squash, such as butternut, really shouldn't be opened until after the Winter Holidays. Other varieties, such as spaghetti, delicata and other acorn types, while fine during the early fall months, will be better at Thanksgiving! (Thank you to Desiree for sharing that info in the Holiday Brook Farm CSA Newsletter.)

Even knowing this, I couldn't stop myself from cutting into one of the golden yellow spaghetti squash to mix with some local ricotta to make this recipe for - Spaghetti Squash with Ricotta, Sage and Pine Nuts adapted from the Kitchn.

I agree - using fresh ricotta is key to the success of this recipe (that and toasting the pine nuts vs. roasting them until they're on the verge of burning, as I have done below). I found some local ricotta from Calabro, a family owned and operated Italian cheese company. It was out of this world (and I had just enough leftover cheese to make a ricotta pie).

I followed the recipe for this one exactly, so follow the link and give it a try. It's a warm, cheesy, comforting dish for the season and so easy to make with all local ingredients!

Bon Appetit!


  1. Looks like perfect fall comfort food! And thanks for sharing Desiree's tip. Who knew? (Well, I guess she did!)

  2. I think I may have to try this. It sounds so good!

  3. This looks delicious! Thank you for sharing it with us!

    I love squash ... all kinds of squash. There's something so "earthy" about them ... like flavorful gems.

    Wishing you and your family a very Happy New Year!

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