Delicata squash boats:
- 2 ripe delicata squash, sliced in half lengthwise, gutted and seeded
- Olive oil to coat
- 1/2 a tablespoon of salt to season all four boats
Persimmon Apple Sauce:
- Olive oil to coat bottom of saucepan
- 1 ripe Fuyu persimmon, peeled and roughly chopped into half inch pieces
- 1 apple, peeled and roughly chopped into half inch pieces
- 1/2 teaspoon Saigon cinnamon
- Few cranks of fresh cracked black pepper (omit if not fresh)
- 1/2 tablespoon of apple cider vinegar
- Salt to taste
Fried Rice Filling (will yield extra for tasty leftovers):
- 4 cloves of garlic, crushed and roughly chopped
- 1/2 of a fennel bulb, roughly chopped
- 1 whole radicchio head, thinly sliced
- 2 cups cooked white rice
- Handful of torn cilantro leaves, some stems okay
- Salt to taste