Pasta tossed with sautéed delicata squash, Brussels sprouts, and red onion in sage butter. Casarecce, a short dried pasta shape, has nooks to catch the condiments and a noodley exterior for a happy mouth feel.
Adjusting to the produce offerings of extended summer in North Carolina, (we’re enjoying heirloom tomatoes and peaches into October!), I found myself longing for a taste of autumn.
That’s when I spotted some hard shell squash at my Uptown bi-weekly farm stand.
A happy little striped cylinder caught my eye. “What kind of squash is this?” I asked.
“Delicata. It’s really sweet and good,” the vendor explained. “I eat it all the time. You don’t even have to peel it, the skin is that tender.”
