#fall meal

White Beans with Broccoli Rabe and Lemon #fallrecipe

With the onset of fall and cooler weather, a warm yet refreshing dish is just the kind of dinner I need. Broccoli rabe is a vegetable typically seen on restaurant menus, but one that I rarely cook at home. That’s what first attracted my eye to this dish, plus the thinly sliced lemons which infuse flavor into the rest of the ingredients. This dish, both light and filling, works great as an entree…

This suggestion came in from my Smith/Abruzzese ladies who are always trying out new recipes and supporting the local harvest of Bucks County, PA. So when they mentioned the delicata squash to me, I was definitely intrigued. "What a fabulous name!" I thought. I didnt do much research, and headed straight for the Union Square Farmers Market to see what this was all about. The only way I want to describe it is: "If an acorn squash and a zucchini had a baby, it might look a little like this." :)

Here's a little Wiki-background for you:

Delicata squash (Cucurbita pepo) is a winter squash with distinctive longitudinal dark green stripes on a yellow or cream colored background and sweet, orange-yellow flesh. It is also known as the peanut squash, Bohemian squash, or sweet potato squash. Although considered a winter squash, delicata squash belongs to the same species as all types of summer squash (including pattypan squash, zucchiniand yellow crookneck squash).

Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures. The seeds of the squash are also eaten, usually after being toasted. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, andmanganese.