Enjoy everything this season has to offer.
By: Jenny Berry
For many, fall is bittersweet. It means the end of long days at the pool, sandals and sundresses. Yet it brings warmer clothes, hot drinks and delicious, filling food. Although it's difficult to find the wide variety of produce that summer offers, many farmers markets are still in full swing and stocked abundantly with beautiful produce.
The Stillwater Farmers' Market, while smaller than those in Tulsa and Oklahoma City, features delicious pastries, heaps of produce and the friendly faces one would expect at the local market. The farmers are more than happy to answer questions about what they’ve grown and many times they will share their recipes. Fall market shoppers can find apples, potatoes and endless squash.
Squash, while often overlooked, is incredibly versatile and exciting, and the vendors at the Stillwater Farmers' Market offer no shortage of varieties. One may find spaghetti, acorn and butternut squash, and pumpkins of all sizes and colors. A fall favorite in my house is roasted butternut squash with brown butter-fried sage. The squash is sweet and tender while the sage adds a nice, herbal quality and pop of green. And if that isn’t enough to pique your interest, the finished squash is tossed with caramelized onions and a punchy gorgonzola cheese. The brown butter, in which the sage is fried, is poured over the finished dish, providing a final layer of sweet nuttiness.
The Stillwater Farmers’ Market is open every Saturday from 8 a.m. to 1 p.m. at the Prairie Arts Center. Stop by and stock up on delicious fall produce, and don’t be afraid to strike up a conversation with the farmers and ask questions. You may walk away with more than just a squash!
Roasted Butternut Squash with Brown Butter Fried Sage
Ingredients:
1 butternut squash, peeled and cubed
1 red onion, thinly sliced
2 tbsp. olive oil
6 tbsp. unsalted butter, cubed, divided.
handful fresh sage
¼ cup gorgonzola cheese, crumbled
Directions:
Preheat oven to 425. Peel and cube the squash. Discard the inner seeds. Place squash on parchment-lined baking sheet and drizzle liberally with olive oil, salt and pepper. Toss. Roast squash 25 minutes, stirring halfway through, until lightly browned and fork-tender.
Meanwhile, melt 4 tbsp. butter and the oil in a large saucepan over low heat. Add onions and cook until caramelized, stirring occasionally, about 30 minutes.
Add remaining 2 tbsp. of butter to another small skillet. Melt over low heat. Continue to cook until browned. Butter should smell nutty. Add the sage leaves and fry, about 1-2 minutes or until crispy.
Toss together the squash, onions, browned butter and sage. Sprinkle with cheese and enjoy!