Roasted delicata with bacon-shallots and pomegranate

I dare say this is one of the prettiest things I've made in some time. The golden rings of roasted delicata squash are enlivened by the pomegranate arils and chopped scallion. I sauteed the shallots in bacon drippings and a splash of white wine, then added the sliced squash, and some broth. That all went into the oven for twenty minutes or so, and then I stirred in some pomegranate molasses before roasting another 5 minutes. In the meantime, I made a yogurt sauce with plain Green yogurt, pomegranate molasses, cinnamon, tahini and salt and let that sit and meld while the squash cooked. A nice lunch for me!

Radish fritters with pistachio yogurt sauce

Do y'all remember several months ago when T was out of town and I decided to try the radish fritter recipe I'd found? How it was so disappointing and completely unmemorable? I was sad about that because I love radishes but, like celery, often wish for a greater variety of ways to serve them. In salads, lovely. Seared with anchovy butter on crostini, a la Melissa Clark? Beyond! With butter and salt a la Le Français? Oui, oui. But still. There must be another way. I have found it.

This week's food52 contest is "your best radishes or turnips" and I'm still grooving on that pistachio-yogurt that accompanied my fava shoots at Ripple on Saturday night. What about a fritter of my design served alongside my interpretation of Ripple's yogurt sauce? Oh my lord, y'all. This is fabulous and has surely made for a decadent lunch for me today. Mamma mia!