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(post, Melissa Hamidi)
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This is a rendition of a dish we experienced this fall while traveling through Lenox, MA for our anniversary. The fall colors were exquisite, and we found a wonderful chef who prepares a different menu, nightly. If you have the opportunity to dine at Nudel, we highly encourage it. Sitting at the table bar in front of the kitchen allowed us to watch him prepare his creations, and we were in heaven. Begin by slicing a delicata squash into 1/2 inch rounds, removing the seeds from the center. Place them on a cookie sheet lined with Silpat or parchment, and season with olive oil, salt, and pepper. Roast in a 350 degree oven for approximately 15 minutes, or until you can pierce with a knife easily. While the squash is roasting, drain one can of butter beans, and place in a bowl. To this add once cup of chopped olives, 1 Tbsp. of olive oil, and 1 tsp. of salt. Mix together so the ingredients are evenly coated with olive oil. Remove the delicata squash from the oven, and place three rings on the bottom of a plate. Layer with the butter bean and green olive mix, alternating with squash on top. This makes a wonderful appetizer, or a side to a dish. The contrasting textures of the olives, squash & butter beans go very well together, and make a striking, visual, trio. Enjoy!