Transitioning to fall...

It's about this time of year that I begin to wonder when our last farm pickup will be. Last year, our final pickup was the Saturday before Thanksgiving. We haven't yet seen any carrots, pumpkins or winter squash, so I know (or at least hope) there are still some good things to come.

It's been a cool rainy week here, and our dinner on Saturday night reflected the change of seasons. I had half a butternut squash in the fridge, and some Brussels sprouts caught my eye in the grocery store. Pizza sounded good for a Saturday, so I looked up an old favorite recipe from Cooking Light: Pesto Pizza with Butternut Squash. The squash, pesto, tomatoes and fontina cheese just complement each other so nicely. I don't use the dough from the CL recipe, but otherwise I follow this one pretty exactly.


And for a side dish, the first and only recipe that has ever made me LOVE Brussels sprouts. (Mom, did you ever think you'd hear me say I love Brussels sprouts???) I am certain I never would have tried this recipe if it weren't for the positive reviews given by several former sprout-haters on a CLBB thread. The sprouts are halved, cooked cut-side down on the stovetop until quite browned (along with plump garlic cloves), then into the oven for a roasting that leaves them tender and delicious. A splash of balsamic vinegar finishes them off. The photo is less than stellar, but it gives you a good idea of just how nice and brown the sprouts get...


Roasted Brussels Sprouts with Garlic
From How to Cook Everything Vegetarian by Mark Bittman

1 lb Brussels sprouts
1/4 cup extra virgin olive oil
5 cloves peeled garlic, or more to taste
Salt and freshly ground black pepper
1 Tbs balsamic vinegar

Preheat the oven to 450. Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis. Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down. Toss in the garlic and sprinkle with salt and pepper.

Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.

Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.