Fall

Acorn squash has such a unique shape, that is worth showing off in recipes. When I cook with them I always try keep their features intact, so I don't peel them. Stuffed with a meat filling and baked, they resemble open hearts. When they're sliced, as in this recipe, they look like scalloped crescent moons. They are a perfect vegetable to roast because they hold their shape well particularly when the skin is left on. They can be steamed or sautéed, and even mashed like potatoes, making them a very versatile vegetable. But roasting is my favorite cooking method because it concentrates their natural flavor.

Most acorn squash recipes use sweetener to bring out the flavor. The traditional route would be brown sugar, which automatically gives it Thanksgiving flair. Instead I use maple syrup for its rich sweetness. The focus of this recipe is miso paste, the Japanese ingredient made from soybeans that is used in miso soup. The miso paste adds a salty, savory flavor. The combination of sweet and savory elevates the flavor of the squash even more. This recipe makes a very simple side for the holiday that complements a multitude of other sides and the main bird. It's quick and easy enough to put together in minutes. Just sit back and roast.

As each new season arrives I begin to think that it's my favorite. The colors, the scents, and the flavors of fall are just beginning to tantalize my senses. For sure it's the rich and eye-catching colors that grab me first; the pumpkins, pomegranates, pears and apples are so beautiful they almost beg to be put on display.

Of course anything that is associated with Thanksgiving is also a hallmark of fall. Pumpkin, pecans, cranberries, even brussels sprouts. Just the words alone make my mouth water in anticipation. It seems in preparation for the winter, flavors intensify. Not that the flavors of summer aren't intense, but they have a different fresh delicate succulent quality about them that disappears in the fall.

All sorts of winter squash are turning up at the market right now. Hardy vegetables that have some staying power. They wait until you are ready for them, unlike summery tomatoes and basil that say "use me or lose me!"

Pumpkins are EVERYWHERE! It is just starting to cool down in L.A. and the flavors of fall are creeping into my home. Meals like Shepherds Pie, Claire’s Brisket, Butternut Squash Soup, Lasagna, and Chili are cooking in my kitchen. Making pumpkin soup is a weekly request. With left over pumpkin puree I am always finding ways of using up the left over puree.

The usual suspects; pumpkin cheesecake, pumpkin doughnuts, and now pumpkin ice cream. Having a few egg yolks in the fridge always ingnites my desire to make ice cream. I have to admit, I have become a little bored with our old favorites (butterscotch pecan, coffee cookie dough, sweet cream). Don’t get me wrong, they are good, better than good. But I wanted a new flavor and with this being fall, all I can think about is pumpkin. So glad I did. While the custard was cooking on the stove, it smelled just like fall. The smells of cinnamon and nutmeg infused my house.

It was so overwhelming that I couldnt help myself, I did stick my finger in the warm custard, before putting it into the ice cream machine. I was tempted to drink it. Really tempted. But didn’t.