Shared with us from CSA member Maya Binyam
In the early months of fall, when fall produce began arriving in our CSA share but the temperatures were still in the 70s and 80s, I began cooking squash on the stove. I use this Bon Appetit recipe for quick-braised squash as a base, substituting delicata for kabocha and deploying whatever aromatics I have on hand: rosemary, bay leaves, sherry vinegar, etc. (I also skip the butter and honey, to make the recipe vegan.) Once the squash is braised and seared, I top it with a make-shift knife pesto. I fry capers in a few tablespoons of hot olive oil, pour both into a bowl, and mix them with a few teaspoons of sliced preserved lemon, a palmful of golden raisins, crushed walnuts, salt, pepper, and a fistful of whatever chopped herbs I have on hand, most often cilantro or mint.
