Annemarie Ahearn of Salt Water Farm at 24 Central St. in Rockport kicks off our Holiday Cooking Tips series for 2013 with an incredible squash salad.

"We are looking forward to our first year of holidays here at the restaurant at Rockport Harbor," said Ahearn. "We're doing parties and special events, including a full moon supper that celebrates the traditional American/Italian seven fish dinner."

Sam Richman, head chef, presents a salad of baked delicata squash. Delicata squash is native to North America and while it is not as rich in beta-carotene as other winter squashes, it is a good source of dietary fiber and potassium. While he uses pickled onion in the restaurant’s recipe, Richman notes that raw onion can be substituted.

"We use a Cipollini onion and we buy a lot of them from a local farmer when they are in season," he said. "Pickling them is just an easy and a great way to store and preserve them. The seasonality of the ingredients and the color make this a great seasonal salad. The orange roasted squash, the purple of the onion and the bright green all lend themselves to holiday colors."

Roasted Delicata Squash in Brown Butter

Ingredients:

3 to 4 medium sized Delicata Squash
1 small Red Onion (raw or pickled), finely chopped
1/4 cup Curly Parsley sprigs
1/2 cup Toasted Hazelnuts, finely chopped
6 Tbs. Unsalted Butter
5 Tbs. Lemon Juice
1 Tbs. Cider Vinegar
Kosher salt and fresh ground pepper to taste

Method:

Pre-heat oven to 450 F.
Halve delicata squash and scrape out seeds.
Cut squash into 3/4-inch large chunks. Toss with olive oil to coat.
Sprinkle with salt and pepper to taste.
Place in oven and roast until flesh and skin are both soft.

Meanwhile, in heavy bottomed pan over medium heat, melt butter slowly while stirring constantly with a whisk.
Continue stirring the butter as it melts and then foams, taking care not to burn it (you can remove from heat periodically, as needed to prevent burning).
Continue until the butter is the color of Sam Adams lager.
Allow brown butter to cool to around 75 degrees, add lemon juice, cider vinegar and season with salt and pepper to taste.

Toss roast Delicata chunks with chopped raw or pickled onions, parsley and toasted hazelnuts.
Spoon brown butter sauce over salad and serve.

2013 Holiday Cooking Tips:

• Whale’s Tooth Pub: Roasted Balsamic Onion with Gorgonzola and Hollandaise

• Salt Water Farm: Hot and Hearty Chicken and Dumpling Soup

• Shepherd’s Pie: Cool Beet Salad, lives up to its name

• Salt Water Farm: Roasted Delicata Squash in Brown Butter

• Hartstone Inn: Holiday cooking tips: Lobster and Vanilla Beurre Blanc Sauce

2012 Holiday Cooking Tips:

• Francine Bistro: Brussels Sprouts Salad

• Darby's Restaurant: Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce

• Delvino's: White Chocolate Candy Cane Martini

• Fresh: Fresh Pastitsio

• Park Street Grille: Braised Duck Adobo

• Graffam Bros. Seafood Market: Lobster Mac and Cheese

• Shepherd's Pie: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce

• Chocolate Drop Candy Shoppe: Eggnog Milkshake and Chocolate Peppermint Sundae