We have returned home after a wonderful food-filled weekend downtown.
Mother Nature has a calendar. She saw today was the first day of Fall and welcomed Oregonians with a cold, rainy, blustery day. We started the furnace for the first time in months.
Not that we needed any more food after our weekend of Feast Portland, but Melissa Clark posted a recipe in The New York Times the other day - Roasted Chicken Thighs with Delicata Squash - that sounded very delicious, very autumny and very easy. The recipe had the added attraction of using very few dishes and is baked in the oven (hands off).
I will add, if you have someone who is not a squash eater, this may be the perfect squash to serve (in pretty little rings, roasted with olive oil/butter), salt and pepper) to tempt them over to the other side? A "starter squash", so to speak.
All-in-all, I really liked the recipe. It was easy, especially since I skipped the lemon boiling step and goes together quickly. It is ridiculously inexpensive and if you don't have coriander seeds, don't buy coriander seed. I think they didn't impart thatmuch of a flavor boost. Dave really enjoyed this recipe and I will most-likely make it again. Keeper. Plated, with pan juices drizzled over all
The New York Times also has a video of Melissa Clark preparing this dish.
Find the link on this page.