THANKSGIVING WITH LAUREL STREET KITCHEN
by Trina Hendry
With the official kick-off to the holidays just a few days away, we hate to admit it, but we left our Thanksgiving meal-planning to the last minute, as usual.
We reached out to Laurel Street Kitchen to help us with an idea for a quick, healthy, delicious and oh-so-California-inspired side-dish recipe.
Tucked away behind a dreamy little courtyard covered in jasmine in San Francisco, Laurel Street Kitchen is, for founder Renee, a playground where she gets to cook for family and friends, using the abundance of California bounty, and incorporating a touch of spice into every dish.
We absolutely adore Laurel Street Kitchen, and couldn't wait to share this holiday recipe with you. The food photography is simply stunning—some of the most captivating we've ever seen—and the recipe, (let's face it, every recipe she creates), is to die for.
ROASTED DELICATA SQUASH WITH BLOOD ORANGE AND ROSEMARY
MAKES 4 SERVINGS
PREP TIME: 5 minutes
COOK TIME: 15 Minutes TOTAL TIME: 20 minutes
This dish relies on all the beautiful fall things to come together. Sweet roasted squash paired with a tart, rosemary-infused blood orange reduction is simple, elegant and delicious.
The Delicata squash roasted with a touch of good olive oil and salt is perfect all on its own. To make it little more interesting—and endlessly more beautiful—Renee added some roasted blood orange slices and a little orange juice reduction.
2 large delicata squash, sliced in half lengthwise and seeds removed
2 tablespoons extra virgin olive oil
2 large blood oranges
3 sprigs rosemary
1 tablespoon sherry vinegar
1 teaspoon honey
2 sprigs mint, leaves chopped
Turn the oven to 425°F.
Cut the squash into even, ½-inch slices. Cut one of the oranges into thin rings. On a sheet pan, toss the squash with olive oil and salt. Scatter the orange slices and 2 sprigs of the rosemary on top. Transfer to the oven and bake until the squash is tender, 8 to 10 minutes. Then flip the squash, return to the oven and cook for another 5 minutes until just starting to caramelize.
Meanwhile, juice the other organe. In a small sauce pot, add the orange juice, remaining rosemary sprig, vinegar and honey. Bring to a boil, then reduce to a simmer and cook until sauce has reduced by a quarter. Remove from the heat and set aside.
Transfer the roasted squash and orange slices to a plate. Drizzle with the orange juice reduction and sprinkle with the chopped mint.
This dish should be prepared pretty close to serving time, but you could easily transport it by keeping the reduction aside until it’s time to serve. Simple heat it up for a second with a splash of water to make it pourable.