Delicata Squash with Thyme and Ginger

Tuesday's Toast

You cannot go to your local farmers market these days without tripping over a squash or three.  There are many varieties from which to choose but delicata squash, with it's rich sweet potato like flavor and creamy texture, was an easy choice.  Delicata squash is easy to cook, the skin is edible so no peeling is necessary and a little olive oil is all you really need. I added some thyme and young ginger from my kitchen garden.

Delicata Squash with Thyme and Ginger

  • 1 Delicata Squash
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon grated young ginger
  • Salt and pepper to taste
  • Pinch of seal salt
  1. Preheat oven to 400 degrees F.
  2. Cut squash into 1/2 inch thick slices. Remove seeds.
  3. Place squash rings into shallow baking dish.
  4. Brush both sides with olive oil and sprinkle with chopped thyme, grated ginger and salt and pepper.
  5. Roast in oven for 25 minutes or until tender and slightly caramelized.

Drizzle a small amount of olive oil on toast. Place 1 or 2 squash rings on each piece and add a pinch of sea salt and thyme.


Applesauce with Honey and Challah Toast

Tuesday's Toast

Today is the second day of Rosh Hashanah, the Jewish New Year and it is customary to celebrate with apples and honey. This sweet combination stems from an age-old Jewish tradition of eating sweet foods to express our hope for a sweet year ahead.  This weekend I made Applesauce and sweetened it with honey. I filled two large jars and was lucky enough to have one jar left for this mornings toast. Yes, it is that delicious. You can use any combination of apples you like as long as they are sweet. I used Macintosh and Honey Crisp because that is what my local orchard had. Skin on or off is personal preference as is desired texture, chunky or smooth. I kept skin on, my kids prefer it with out, and made it fairly chunky. I added a little bit of honey to the toasted challah and topped it with the applesauce. Happy New Year!!

Applesauce with Honey

Makes 6 cups

  • 2 1/2 lbs Macintosh apples. I also added a few Honey Crisp for sweetness and color
  • 2 cinnamon sticks
  • 1/4 cup honey
  1. Clean, core (skin off is optional) and quarter apples. Cut each quarter in half.
  2. Add water to cover bottom of large saucepan. You can always add water as needed.
  3. Add the apples and cinnamon stick. Cook covered over medium heat. When apples start to bubble lower heat to simmer. Cooking time is about 20 -25 minutes.
  4. Stir occasionally and when apples reach desired texture, remove cinnamon sticks and add the honey to desired sweetness.
  5. Mash with potato masher or whisk until desired consistency. Use a Cuisinart if you prefer completely smooth.
  6. Add to jars and enjoy.

Radish Butter Toast

Tuesday's Toast

Inspiration came from one of my favorite NYC restaurants, Prune, on the Lower East Side.  Often when waiting for one of the few tables in this tiny restaurant I enjoy one of their signature cocktails and snack on radishes with sweet butter and kosher salt. So simple and delicious. I even serve them when I have friends over for drinks. The peppery radish flavor combined with sweet and salty will wake up any piece of morning toast.

Radish Butter Toast

  • 1 bunch radishes, cleaned, root ends removed and finely chopped
  • 8 tablespoons (1 stick) unsalted sweet butter, softened
  • Kosher salt or quality flake salt
  1. Place radishes in a food processor and pulse until finely chopped.
  2. Wrap in a dish towel, cheese cloth or paper towel and wring out excess liquid.
  3. Cream the finely chopped radishes and butter together until smooth and well mixed.
  4. Spread on toast and sprinkle with kosher salt or a quality flake salt to taste.

Will stay fresh refrigerated in an airtight container for several days. Remove 15 minutes before use to allow butter to soften.

Mushroom and Artichoke Duxelle

Tuesday's Toast

This past weekend I had some friends over for dinner and served artichoke bottoms stuffed with mushrooms as a first course. The artichoke bottom is layered with a mushroom and artichoke duxelle, topped with breadcrumbs and Parmesan cheese, baked and served with a beurre battu.  I had some of the duxelle leftover and was able to enjoy it this morning on wine bread miche toast. Have a beautiful Tuesday!!

Below is the recipe for the duxelle itself. If you want the full recipe just send me a message and I would be happy to share.

Mushroom and Artichoke Duxelle

  • 4 large artichokes or 2 artichokes and use 1 bottom in the duxelle
  • 1 pound mushrooms, stems removed, cleaned and finely chopped
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 teaspoon flour
  • 1/2 cup heavy cream
  • 1 egg yolk
  • 1 1/2 tablespoons finely chopped parsley
  • 2 tablespoons bread crumbs (optional)
  • salt and freshly ground pepper to taste
  1. Cut stems from artichokes and trim leaves with scissors. In a large pot of boiling salted water, cook artichokes until just tender, approximately 30 minutes. Drain well and when artichokes are cool enough to handle remove all the leaves and place in a bowl. Using a teaspoon, scrape the edible portion or meat from each leaf and place in a bowl.
  2. Heat olive oil and 2 tablespoons butter in a large skillet. Add chopped mushrooms and cook over medium heat until most liquid is gone, about 8 minutes.
  3. Add finely chopped shallots and flour and cook, stirring to incorporate for an additional 1 minute.
  4. Add the cream and the artichoke meat, scraped from the leaves.
  5. Stir in the egg yolk, parsley and optional bread crumbs.  Mix well to combine thoroughly and season will salt and pepper to taste.

This will stay for several days refrigerated in an airtight container or can be frozen for later use.