October 2019

Fall brings opportunities to enjoy delicious varieties of squash. Delicata, sometimes called peanut squash has a wonderful velvety texture with a sweet rich flavor. The flavor of the delicata is somewhere between a butternut squash and a sweet potato. No need for butter here!

This Brussel sprout salad is fresh and lively with its compilation of citrus, herbs and nuts. Great Frogs Vintners White provides a perfect balance.

Savory Chicken with Brussel Sprout Salad and Delicata Squash


Rinse and pat dry with paper towel. In gallon size ziplock or glass container with lid, place 2 TBSP Avocado oil, 2 tsp thyme, rosemary, 1 tsp salt,sprinklle of pepper and juice of one lemon. place chicken in marinade, seal and place in refrigerator for 30 min to overnight.

when ready to cook, you may grill as I did for this recipe or bake at 375 for 40 min or until juice runs clear. the baking option is power saving as you will be baking the squash at the same temp for the same amount of time.

Delicata Squash

rinse and pat dry. Cut in half lengthwise with sharp knife, remove seeds and place in a shallow baking dish cut side up. Lightly Spray avocado oil on cut side and sprinkle with salt and pepper. Bake at 375 degree oven for 40-45 min or until tender and lightly browned.

Brussel Sprout Salad

2-10 oz fresh Brussel sprouts, washed

6 slices crispy bacon, crumbled (optional)

1/2 cup red onion, thinly sliced

3/4 cup dried cranberries

4 oz goat cheese, crumbled (optional for dairy free)

1/2 TBSP of fresh chopped Thyme and Basil

1/2 cup toasted almonds, sliced

citrus vinaigrette

Shred brussel sprouts using a food processor with the shredding blade, or slice by hand with sharp knife.

place Brussel sprouts in large bowl with all ingredients except almonds and vinaigrette. mix well.

just before serving add vinaigrette and almonds , toss until dressing is well incorporated. Add salt and pepper to taste.

Citrus Vinaigrette

1 small orange, juiced

1-2 tsp orange zest

1 lemon, juiced

2 TBSP shallots, minced

2 tsp stone ground mustard

1/2 cup avocado or olive oil

Blend all ingredients well. I place all ingredients into a glass jar and give it a few good shakes.

Michelle AhlersComment