Sage Tomatoes over Delicata Squash and Late Summer Veggies

Source: CSA Member Amanda Russell

2 Servings

This is a great one for that transition from summer to fall.

Ingredients

For the Sauce:

6-8 large Sage leaves, roughly chopped

1 small Shallot, sliced thin (about 1 Tbls or so)

1 Garlic clove, minced

20 Cherry Tomatoes (I use the orange ones), cut in half

1 Tbsp olive oil

1 Tbls butter

For the Veggies:

1 small Zucchini, cut into ½” pieces (about 1 Cup)

Half of a Japanese Eggplant (the long skinny light purple one), cut into ½” pieces (about 1 Cup), other eggplants work too

About 20 Green Beans, cut into ½” pieces (about 1 Cup)

1 Garlic clove

2 Sage leaves

salt and pepper to taste

olive oil

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Half of a Delicata Squash, seeds removed, cut into ½” slices. Leave the skin on - it’s edible!

olive oil

salt

Directions

1. Preheat oven to 400 degrees for roasting the squash.

2. While the oven heats, make the tomato sauce. Heat oil and butter in a small skillet on the stove, medium heat. Add shallot, garlic, and sage and cook for about 1 minute, stirring around the pan, until they start to soften and aromas release. Add the tomato halves, reduce heat to low and let them simmer until soft, stirring occasionally. Remove from heat while they still have a slight chunky shape to them (before they become part of the liquid).

3. While the tomatoes simmer, slice your squash. Toss the sliced delicata squash in a bowl and coat lightly with oil and salt. Don’t go heavy on the oil - you want them to come out a little dry. If they are too wet they will turn to mush. Spread in a single layer on a baking sheet or roasting pan (I use cast iron skillet) and put in oven to roast. Roast for 15 minutes, then check them and roast a little longer if needed, til done. Usually about another 5 minutes. You can turn them at this point if you wish to brown the other side.

4. While you squash roasts, prepare the rest of your veggies. Heat a large skillet over medium heat on the stove. Add oil, garlic, and 2 sage leaves. Add beans and eggplant and cook for a minute or so just until the eggplant starts to soften. Add the zucchini, salt and pepper. Cook with lid partially covering until veggies are soft, not squishy. You can finish them with the lid off to cook off excess moisture. Remove the sage leaves before serving if you wish.

5. To Serve: Places the squash in center of plates, cover with veggies, then spoon the tomatoes over all. Enjoy!