You guys! I’ve been eating so much squash lately, that I’m kind of afraid I might start to turn some bizarre shade of orange.
But as my friend Sherrie said to me earlier in the week “some people pay good money to be that color”. So I guess that is the upside to my dilemma.
I blame my obscene levels of squash consumption on my Mother. Because I asked her to bring me a couple delicata squash from the farm the other day, and she brought me twelve. So I’ve been on a steady diet of squash ever since.
Delicata squash has been a favorite of mine for a while now. It has a mild nutty, sweet flavor. It cooks up relatively quickly (at least compared to some other squashes). And you can eat the skin once it’s been cooked. Which is awesome because I’m lazy and I don’t like to peel things. So there you go.
I’ve used roasted delicata squash “half-moons” as a sandwich topping before, and I wanted to re-visit that idea here. But this time, focusing on a purely vegetarian option. So I slathered warmed sandwich-sized pita breads with fresh guacamole. Then topped them with black beans, pumpkin seeds, roasted squash and a few sprigs of fresh cilantro. Then I proceeded to shove three in my face. They were that good.
These Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole come together very quickly, which makes them a great choice for lunch or an easy weeknight dinner. Try them out and then come back here and tell me about how much you loved them!
Oh and do you want to know what my secret ingredient is for making the guacamole so incredibly yummy? It’s goat cheese. I simply mix a couple tablespoons of softened goat cheese in with the avocado to give my guacamole a wonderful creamy texture. Here I used a honey-flavored goat cheese from Laura Chenel’s that I’m currently obsessed with. But you could certainly used any plain or herbed goat cheese that you love.
If you wanted to make this recipe gluten free, swap out the pita bread for corn tortillas and have yourself a little Fall taco situation. Sounds delightful to me.
This panzanella salad is my way of telling Fall to back the f*** up.
It’s one thing to be bombarded with back-to-school stuff and pumpkin flavored baked goods. But I almost lost my cool when I spotted Halloween candy at the grocery store a couple of weeks ago.
Um. Just no. Let’s all get ahold of ourselves and remember that it’s not even September yet. I’m still rocking a bathing suit on a daily basis. And from what I can tell, there is no room for Halloween candy on this Summer body. So that shit is going to have to stay on the shelf until sweater weather has arrived.
Instead, I bring you this Tomato, Melon and Cornbread Panzanella Salad. Which highlights gorgeous late Summer heirloom tomatoes, fresh basil, mixed greens and sun-ripened honeydew melon. It’s savory, sweet and most importantly, in season.
I’m a big fan of panzanella salads and I’ve got a couple recipes here on the blog. Earlier this year I discovered that by using different types of bread, I could easily change up the flavor profile and bring new life to my panzanella salad recipes. So when I spotted a recipe from Food52 that incorporates cornbread instead of traditional French or Italian bread that is more typically used, I knew I had to make a similar version at home. I decided to add in some honeydew melon (you could also use cantaloupe) for sweetness and chopped bacon for that perfect salty contrast. And I added in a few extra greens to help bulk things up a bit, making this dish more than worthy of a main meal.
It’s best to use cornbread that’s a day or two old for this recipe. You can bake up your favorite homemade version. Or buy a loaf from the grocery store. It’s all good.
I found I didn’t need any extra dressing for this salad. The juices from the tomatoes and the honeydew melon was enough of a coating for my tastes. But feel free to add a splash of either apple cider or balsamic vinegar and a drizzle of extra-virgin olive oil, if that suits your fancy.