1 delicata squash, peeled and cubed
1 large Stayman winesap apple, cubed
1 3/4 cup pearl onions, peeled
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon mustard seed
seeds from the squash, washed well
freshly ground black pepper
Heat the butter and oil in a pan. Add the garlic and onion and saute until fragrant. Add the squash and apples and saute until the squash is nearly fork-tender. Add the squash seeds and mustard seeds. Saute until the squash is fork tender. Season with salt and pepper.
It has been unseasonably warm here lately and I’ve been trying to pretend that is is not mid-November but something more like March, with warmer weather around the corner. But, alas that is not true and I have to resign myself to making some of the few vegetables available right now. This squash dish ended up being pretty tasty! It used up the last of the winesaps I had and the pearl onions were nicely caramelized. I liked the pop of the mustard and squash seeds as well. A great side for a fall day.