Roast chicken, squash and Spigarello

 

Even though I love the summer heat and swimming, my favorite season is still fall. The weather is cool, dry and often sunny, but more than that, it feels like a season of change and renewal. And with the extra cold nights and mornings, what’s better than a hot meal? I can’t answer that definitively, but tonight roast chicken was a welcome treat. Spigarello is a leafy green heirloom from Italy, with a flavor slightly milder than kale and with a light, almost tangy hint of broccoli.

  • For the squash, cut in half and scoop out the seeds. Cover with tinfoil and cook for 45 minutes at 390 degrees or until soft when poked with a fork. I sometimes get fancy and fill the cavity with onions, red bell pepper and butter, and put the two halves back together.
  • For the chicken, we just salted it and put it in for an hour at 400 degrees. We don’t cover it, and it never fails to result in crisp skin and juicy meat.
  • For the Spigarello, bring a pot of water to a boil with salt and diced garlic, then cook the greens for about 4 minutes. For added flavor, cook in vegetable or meat stock.

 

 

Bon appetit!

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