This fall-flavored platter is really a combination of two recipes I like to serve together as the brussel sprouts create a nice bed for the delicata squash so they don’t roll around while serving. (You definitely don’t want the squash to roll over and dump their delicious contents out!) The delicata squash is hearty enough to be served on it’s own for a low-key weeknight dinner, or it’s a wonderful side dish when served alongside this salad, this beef tenderloin entree and paired with this Petite Sirah-led blend from Murrieta’s Well Winery.
(For more recipes and tablescape inspiration for an autumnal dinner party check out my post here.)
THE TASTE SF’S FARRO AND SAUSAGE-STUFFED DELICATA SQUASH RECIPE
Serves 2
Ingredients.
1 delicata squash
2 uncooked sausages (try basque)
1 shallot
1 cup farro
2 1/2 cups water
extra virgin olive oil
salt and black pepper
butter
parmesan
Method.
For cooking instructions you’ll have to visit my friends’ fabulous blog The Taste SF. 🙂
ROASTED BRUSSEL SPROUTS WITH PINE NUTS
Serves 2
Ingredients.
1 carton brussel sprouts
1/3 cup pine nuts
extra virgin olive oil
salt and black pepper
Method.
1. Prepare brussel sprouts by cutting off the stem, then cutting the sprout in half from crown to stem. (Not along the “equator”.)
2. Heat a drizzle of evoo in a nonstick pan on medium heat. Add brussel sprouts and stir occasionally. When sprouts turn bright green and start to brown a bit (about 5-7 minutes) add pinenuts and stir occassionally until pine nuts are toasted (about 2-3 minutes more). Remove from heat.
3. Sprinkle with salt and black pepper and serve!
xx, SF
Photos by Stacie Flinner for stacieflinner.com