Fall Flow
The changing of the seasons is always a weird time food-wise, especially for us here in California. The calendar may tell you that it is fall but the 90 degree weather says differently. And, the thought of a succulent fall roast from a warm oven is off-putting. On top of that, we are blessed to be able to get whatever produce we want year-round unlike other areas of the country where certain produce can only be found seasonally. This means that there is less seasonality to our cooking and the chances of a cooking rut or ingredient boredom are high. Whenever I feel like I am in a rut or need some inspiration I head to the farmer’s market. And, if I can’t get there I camp out in the produce section and try to find something that sparks my interest.

I can’t quite explain it. There’s something about standing in the middle of botanic abundance that makes my inner farmer happy. The same thing happens when I am picking anything from my own garden. It’s the thought process that starts when you have to consider how you are going to use the homegrown wealth in front of you. It is also the same feeling you get when presented with beautiful examples of farmed art piled high in a vast array of colors beneath the tents of people who love working their land.

It’s been a while since I have been able to get to my Sunday farmers market and it is making me kind of itchy. I have also been struggling with the daily “What’s For Dinner?” grind. So, I know I am overdue for a trip. I need the therapy you can only find while loading more fruits than necessary into your market basket. I also need the thrill of the first squash sightings and the hearty greens that go with them. For me, that first taste of an in-season butternut captures more of fall than any pumpkin latte ever could.

As I sit here and write this I am beyond thankful for a responsibility-free weekend. I can already feel my creative culinary juices flow while the anticipation of a “fruitful” Sunday morning buzzes through my body.

Caramelized Butternut Squash
Adapted from Ina Garden and The Food Network
Yields 6 to 8 servings

Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter
2 tablespoons light brown sugar
2 tablespoons fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Preheat the oven to 400º F.

Trim off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds.

Cut the squash into large cubes, 1-1/4 to 1-1/2-inches. Line a rimmed baking sheet with parchment paper and place the butternut squash cubes on the baking sheet.

Melt the butter in a small saucepan, and drizzle over the squash. Add the brown sugar, thyme, salt, and pepper. Using clean hands, toss all the ingredients together and spread the squash in a single layer on the baking sheet.

Roast until the squash is tender and the glaze begins to caramelize (about 45 to 55 minutes). While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.

Taste for seasonings and serve hot.