Thanksgiving weekend in Seattle
It snowed last weekend. Matt and I were woken just as the sun rose by kids next door having a snowball fight. We couldn’t be angry listening to the gleeful laughter and shouts. On this same day, my friend Jess and I had planned to hike Mt. Si. After spending a taxing Thanksgiving with her family, she said now all she wanted to do was climb up and up and up, hence we chose Mt. Si. The 4 mile trail in Northbend is full of switchbacks, but all of them are ascending. It was a beautiful, blue sky day as we set out. Snow clung to evergreen branches and icicles dangled off hollowed out logs. We climbed up the trail just fine, both in our tennis shoes and yoga pants, while others passed us in crampons and gators. The view at the top was clear and lovely, but the wind whipped our faces with cruel bitterness. We witnessed a camp robber (type of mischievous bird that resides wherever people like to picnic in nature) land on a woman’s head as it attempted to steal a nibble of her sandwich. Jess and I turned around before frostbite could settle in for the slippery descent. Between laughing ridiculously hard at ourselves and several slips over the ice packed trail, we made it back to her get away vehicle. We warmed our bruised bottoms in the delight of heated car seats and headed into the sunset for home.
As we traveled, we discussed what dinner would entail and I knew mine would involve winter squash. Jess told me her dad had grown winter squash in his garden and cellared some. On her visit home for the holiday, she had smuggled a few of these beauties and thought of me. She handed me two alluring delicata squash that screamed to be included in the Squash Project 2014.
After a day outside in the cold, there’s nothing quite like a good home cooked meal. Here is a cozy winter’s day recipe for paleo, gluten free Delicata Squash, Brussel Sprout, Bacon Hash. Certainly don’t restrict this entree just to dinner as it makes for an excellent breakfast as well. For my vegetarian friends, feel free to omit the bacon and cook brussel sprouts in butter, coconut or avocado oil with a pinch of extra salt.
Delicata Squash, Brussel Sprout, Bacon Hash
Serves 2 with some leftovers for tomorrow
1 medium sized delicata squash
1 tablespoon avocado oil, or melted coconut oil
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
5 slices of bacon, chopped into ½ inch pieces
1 pound brussel sprouts
2 cloves garlic, chopped
¼ cup dry white wine (you can substitute water or extra broth)
¼ cup bone broth (or vegetable broth)
Sea salt
Ground pepper
Preheat the oven to 425 degrees.
Cut squash in half. Scoop out seeds. Slice squash in ¼ inch thick pieces. Spread on a cookie sheet. Toss slices with avocado oil, ½ teaspoon sea salt and thyme, coating each piece. Roast in preheated oven for 15 minutes or lightly browned.
Trim brussel sprouts. Slice sprouts so that each piece is about the same thickness and will cook evenly. Set aside.
In a large pan or shallow wide pot over medium heat, add bacon. Spread evenly and cook, tossing occasionally to brown all sides, about 15 minutes. Remove the bacon to drain on a paper towel. Pour out all but 1 tablespoon bacon drippings. Add brussels sprouts, tossing in bacon drippings and spreading evenly in the pan. Cook over medium heat, searing sprouts and occasionally stirring for 10 minutes. Add ½ teaspoon sea salt, fresh ground pepper to taste, wine and broth. Scrape up any caramelized bits on bottom of pan with a wooden spoon. Cover pan, turn heat to low and cook for 12-15 minutes or until vegetables are fork tender.
Combine squash, brussel sprouts and bacon. Pile into bowls for a cozy, luscious meal. You are encouraged to dress up your bowl- suggestions being a poached or fried egg on top, drizzle of Sriracha, a grate of fresh parmesan cheese or some toasted walnuts crumbled over.
Bowl of vitamins A and K, antioxidants, fiber, anti-inflammatory compounds, deliciousness
The delicata squash- mild, sweet and loaded with vitamin a, vitamin c and fiber.
Put an egg on it.
Luscious Light 