Warm Fall Squash Dip—Different and Delicious

Back in the 1990s while working on First Impressions, a book of appetizers, I created a recipe for a warm fall squash dip served with sliced apples and sautéed sausages. The main ingredients in that simple recipe were pureed acorn squash, curry powder, and sour cream. For years, I served this colorful starter when autumn arrived, but then somehow the dish fell off my radar screen—until this year when I decided to give the recipe a facelift. 

For my 21^st century version I roasted and pureed cubed butternut squash, and seasoned it not only with curry powder, but with rosemary and thyme as well. And, in place of sour cream, I substituted crème fraiche, which has a more complex flavor.

Brussels Sprouts Star in a Great Fall Side Dish

For years I overlooked Brussels sprouts when teaching or writing about food, mainly because I was worried that most people just didn’t like these small green spheres that resemble mini-cabbages. That is certainly not the case today. Countless chefs and home cooks have discovered how creatively this vegetable can be used.

           

For instance, a recipe for Sautéed Brussels Sprouts, Bacon, and Apples has become a favorite for many readers of my book, Sunday Roasts. For this dish, which takes only about a half hour to assemble and cook, sprouts are halved, blanched, and then sautéed along with sliced Golden Delicious apples and bits of salty bacon. The assertive taste of the Brussels sprouts, the sweet note of the fruit, and the salty hint of bacon form a winning combination.

           

This dish would be a colorful and delicious accompaniment to roasted chicken, pork, or lamb. Or, you might try it with grilled sausages or sautéed turkey cutlets. The days are getting cooler and crisper, and the choice of vegetables fewer at the produce counter, but verdant little Brussels sprouts are plentiful this time of year. Don’t’ let them go unappreciated!

Brussels Sprouts, Bacon, and Apples

1 pound Brussels sprouts

Kosher salt

4 ounces thick bacon slices (4 to 5 slices), cut crosswise into 1/2-inch pieces

1 1/2 tablespoons unsalted butter

2 large Golden Delicious apples, peeled, halved, cored, and cut into 1-inch cubes

1 1/2 tablespoons minced flat leaf parsley

1. Cut off and discard the bases from the Brussels sprouts, then halve the sprouts. Bring a large pot of water to a boil and add the sprouts and 2 teaspoons salt. Cook until the sprouts are tender but not mushy when pierced with a small, sharp knife, for 8 to 10 minutes or longer. (Cooking time can vary depending on the size of the Brussels sprouts.)

2. Strain the sprouts in a colander, then place them (still in the colander) under cold running water until completely cool. Pat them dry and set aside. (Brussels sprouts can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)

3. Sauté the bacon in a large, heavy frying pan over medium heat until browned and crisp. Remove it with a slotted spoon to drain on paper towels. Pour off and discard all but 2 teaspoons of the drippings in the pan. Return the pan to medium heat and add the butter. When hot, add the apples and cook, turning often, until softened and just lightly browned, for about 5 minutes. Add the Brussels sprouts and bacon to the frying pan. Stir and cook until all ingredients are heated through, for 2 to 3 minutes. Season with salt to taste.

4. Mound the vegetables in a serving bowl and sprinkle with parsley. Serve hot.

Serves 4

Cost: Inexpensive

Prep Time: 10 minutes

Start to finish time: 35 minutes

From Sunday Roasts by Betty Rosbottom (Chronicle Books 2012)

Photo by Susie Cushner