We are really enjoying this fantastically beautiful weather we’ve been having around here lately. I just love having the windows open so we can enjoy the crisp air both day and night. Just this morning, I had to reach down for the comforter. But I know there are some warmer days to come so I’ll hold off on the winter blankets for the time being.
I’ve noticed that the remaining produce in the farmers market is changing as well. Autumn fruits and vegetables made their way to our market this week. The winter greens are sprouting in the garden – turnips, beets, collards and kale. I’m probably harvesting the last of the okra this week and will probably be picking those Arkansas soybeans that I planted for edamame from the seeds I received at Bean 2 Blog last spring at P. Allen Smith’s Moss Mountain Farm. (I was there again this weekend, but that’s a story soon to come.)
My winter squashes did not fare so well. They showed great promise early on but faltered toward the end of August. I finally gave up on any hopes of survivors last week and yanked the vines. Hiding away and biding their time in the compost pile are three tennis ball sized melons or squashes — can’t tell which yet – that were a surprise discovery today. Mother Nature has such a sense of humor.
Hubbard squash. Green olives. Pine nuts. Bell Peppers. Those seem like strange bedfellows, don’t they? Any yet those flavors blend so well in this salsa that I especially like over pork chops or pork tenderloin. There’s just something about pork and Hubbard squash that says autumn to me.
Hubbard Squash Salsa
2014-01-17 18:53:33
Ingredients
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 cups cubed Hubbard squash*
- 3-4 Tablespoons fresh oregano leaves
- 1/2 – 1 teaspoon garlic powder (to taste)
- 3 Tablespoons toasted pine nuts
- 1/4 cups sliced green olives
- 4-6 Tablespoons olive oil
- Salt and pepper to taste
- Balsamic vinegar
Instructions
- Preheat an oven to 400 degrees.
- Toss the bell peppers with the squash and half of the oregano leaves. Season with salt, pepper and garlic powder. Roast in a shallow pan until the vegetables are tender, approximately 15 minutes. Cool.
- Toss the pine nuts sliced green olives with the cooled squash mixture. Stir in the remaining oregano leaves.
- Splash with enough balsamic vinegar to give the salsa a sharp taste, approximately 1/4 cup. If you think it needs a more pronounced taste, add more balsamic.
- Serve at room temperature over chicken or pork. (It also makes a tasty side dish.)
Notes
- This can be made ahead of time and brought to room temperature before serving.
- *Have you seen the prepackaged Hubbard squash available in the produce aisle? Since there are only two of us on most days, this has become a favorite for me.
Dining With Debbie https://diningwithdebbie.net/
I’ve never thought of having a salsa like this but it sounds delicious! Extra olives for me 😉
I don’t know what Hubbard squash is, but now I’m curious!