Improvisation.

The other night, as I licked the last of my applesauce from my plate and contemplated the sauces of my future, my friend Tracy appeared, all smiles and a spunky new hat. Immediately, I felt guilty for not having saved her a bite, because this stuff tasted like a holiday party not to be missed. I confessed to feeling a bit piggish and promised to make more soon, before giving her a quick run down of my day in the kitchen. That's when she caught me off-guard with four little words: Do you ever miss. "That's funny," I laughed aloud. Do I ever miss?

I wish I could've answered her with an assured "no," but in truth, I'm forced to improvise often -- from lack of planning, lack of proper ingredients (file under lack of planning), biting off more than I can chew, distraction. I thought of a salad I made recently for the opening of a friend's gallery: crispy delicata squash and shaved apple salad. If it sounds good it's because it was, but it was not what I intended. I planned a roasted delicata squash and shaved apple salad, buttery soft bits of squash that would melt in mouths of art lovers, tart bursts of apple. Then I burned the squash, prompting an internal debate over whether -- when entertaining -- it's better to have a table heaped with snacks (some nearly blackened) or a less-bountiful spread that's a sure thing. To my surprise, I chose the former, arguing that despite the crispy edges of the squash pieces, the salad was very good. So good, in fact, several guests asked for the recipe.

Of course, I would not have served it if I thought it was inedible, so it wasn't quite a miss. But it was close.

Crispy delicata squash and shaved apple salad

Ingredients

Three medium delicata squash, halved, seeded, cut into 1/4" pieces (skins on)
Two medium red-skinned apples
1/3 cup parsley, chopped
1/2 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
Juice of 1 lemon
Salt and pepper, to taste

Pre-heat oven to 350 degrees.

In large mixing bowl, toss squash segments in 1/4 cup extra virgin olive oil, taking care that each piece is lightly coated. If needed, do this step in batches.

Place segments in a single layer on two baking sheets. Season with salt and freshly ground black pepper. Roast until underside of squash blisters and can be pierced easily with a fork (20-25 minutes). Allow to cool slightly (20 minutes).

Meanwhile, core and thinly slice apples. In a large mixing bowl, toss apples with lemon juice and parsley. Add cool squash, remaining olive oil and vinegar.

Season to taste.

Serves 10-12.