I got delicata squash, butternut squash, and tat soi, all of which are in season. I love trying new veggies! I had never tried delicata squash before. And romanesco is my favorite. I wish they would sell it like frozen broccoli at the grocery store here like they do in France.
Unfortunately I have never found the right recipe for butternut squash soup... it always turns out too sweet. It did this time, too, so I wont give you the recipe for that. But I will give you the incredibly easy recipes for the other three veggies.
Romanesco
Separate the florets
Steam romanesco until tender (5-8 minutes)
Shock in cold water to retain bright green color
Toss in melted butter and lemon juice
Delicata Squash
Cut the ends off the squash a dig out the insides of seed and gunk
Cut into rounds a little less than 1/2 inch thick
Coat squash in olive oil and roast at 400F for 15 minutes
Turn squash over and top with Parmesan cheese
Roast for another 15 minutes
Tat Soi
Cut the leaves from the base
Boil tot soi until wilted (about 2 minutes)
Shock with cold water
Top with a dressing of soy sauce, sugar, and sesame oil
And as bonus I had left over romanesco: something that has never happened to me before! I made some pasta with arugula, Canadian bacon, and Parmesan for lunch the next day. It was amazing.
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