An Autumn Recipe from an Amalgam of Autumnal Ingredients
Even though autumn is, without question, my favorite season, seeing a green world ignite and leave behind charred trunks and stems is certainly bittersweet. And, as a gardener, witnessing the microcosm of nature that you’ve nurtured from seed to fruit wither back into hibernation can be truly moving. However, one patch of radiant swiss chard still stands tall in our small garden, sheltered beneath the drying dill and perched over the remnants of lighter greens.
If you’ve stopped by the dig before, you know that I try to orient my recipes and eating around what’s in season; so, in keeping with this trend, I thought I’d try a recipe that I found quite some time ago which pulls ingredients straight out of autumn’s larder: chard, squash, and cranberries!
Swiss Chard and Spaghetti Squash Salad with Dijon Mustard Vinaigrette
- 1 Spaghetti Squash (roughly 3 pounds)
- 6 large leaves of swiss chard
- 1/3 cup dried cranberries
- 2 teaspoons dijon mustard
- 2 teaspoons wine vinegar (white or red)
- 1/4 cup + 1 teaspoon olive oil
- Salt and pepper to taste
- Preheat oven to 375 F / 190 C
- Pierce the spaghetti squash several times with a sharp knife and place on a baking sheet. Bake your squash in the preheated oven for 30 minutes, then turn the squash over and continue baking for 30 more minutes.
- When you have cooked the squash for 1 hour, let it cool for ten minutes before handling.
- Cut the squash in half and remove the seeds. Using a fork, scrape away the flesh of the squash and place the noodle-like strands in a medium sized bowl (see pictures below). Let cool completely.
- To prepare the swiss chard, wash your leaves and cut the leaves away from the stems, then roughly cut (or tear) the leaves.
- Pour the 1/2 teaspoon of oil in a large skillet and warm on medium-high heat.
- Add the chard to the skillet and cook for 2-3 minutes, or until the chard has reduced and darkened (see pictures below).
- To make the dressing, place the dijon mustard in a small bowl and slowly whisk in the olive oil.
- When the oil and mustard are combined, stir in the wine vinegar, along with salt and pepper to your liking.
- To finish this autumn recipe, just stir the chard, cranberries, and dressing into the cooled squash and enjoy!
As always, thanks for stopping by the dig for this saturday’s excavation into autumn ingredients! Be sure to join us again on Tuesday for a seasonal twist on a famous French tradition!