It’s been a rainy, blustery week so far. It’s starting to snow in the mountains already, and the markets are piling their endcaps high with winter squash. Definitely time to bring out the autumnal recipes again. We marked the occasion with some baked chicken, delicata squash and our favorite wild rice with mushrooms.
Sometimes I go all out with this dish, adding chopped pecans and dried cranberries for a festive look and flavor, and sometimes greens as well. This time we had a lovely bagful of chanterelles that Jon picked up at the farmer’s market, and I didn’t want anything to compete with them. Continue reading