Jules has become extremely curious of late about where his food comes from. For the most part, his concerns are meat related. When we eat bacon, he wants to know not only IF the pig died so we could eat it, but HOW he died. I've tried to brush him off with a quick answer, like, the farmer cut the pig's throat, or broke the chicken's neck, or something like that. But Jules is never satisfied with this amount of information. He wants every gory detail, and if it's not provided, he manufactures it himself. "I think the pig was shot in the head. He lived on the farm and one day the farmer decided to eat him, so he got out his gun and..." -- you get the idea. While Jules 's curiosity has made me contemplate becoming a vegetarian, he is unphased. The fact that meat comes from a dead animal is just a fact to him, like hail comes from the sky, or Kuku is a baby.
The line from last night's meal was priceless. We were eating chicken sausages, roasted over delicata squash (no, I can't get enough of the stuff), and served with what turned out to be a putrid chanterelle mushroom risotto (I blame the white truffle oil, a last minute splurge that the recipe called for). When told the sausage came from a chicken, Jules became quiet and thoughtful for a moment. Then, quite matter-of-factly: "the chicken died for our sausage..." Then a bite. Then another, until it was all gone.
And I have to admit, it was great sausage. And the sausage drippings over the delicata squash? Yum.
The chicken (that) died for our roasted sausage over delicata squash (adapted from this recipe from Orangette) 6 chicken sausages (mild Italian, or other) 1 delicata squash, seeded and sliced into 1/2 inch crescent moons olive oil, for drizzling salt and pepper
Preheat oven to 475 degrees. Heat a heavy skillet over moderate heat and cook the sausages until browned all over, about 8-10 minutes.
While the sausages are cooking, seed and slice the delicata squash. Place in a bowl and drizzle about a tablespoon of olive oil over, salt and pepper to taste, and then transfer into a baking dish big enough to hold the squash and the sausages.
When the sausages are browned, place them on top of the squash and slide the baking dish into the oven. Roast for 20-25 minutes, turning everything about halfway through, until sausages are cooked through and oozing some of their juices. Serve hot.