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Monday, October 3, 2011

: vegan meal of the week : week 30 : a great fall appetizer :

october = pumpkin & squash. yellow leaves. healthy desserts. smelly candles. and warm drinks.
to celebrate, all vegan meals this month will be using beets, squash and pumpkin.

so, last friday was our last summer csa box pick-up.
[i cant suggest enough ; if you are interested in supporting a local farm, search around for a csa in your area]
[if you are in the minneapolis area ; i think this csa is amazing]

in our last box, we got so.much food.
do you know delicata squash?
i had never had one before ; this is what they look like :

this weeks recipe :
simple roasted delicata squash
original recipe found here

you will need : 
*delicata squash [we used 2]
*olive oil
[yeah, thats it!]

how to do it : 

*preheat oven to 425 degrees

*clean your squash [you can eat the skin!] under water. with a sharp knife, cut squash in half lengthwise. scoop out seeds and discard [or keep them and roast like pumpkin seeds!]. cut each squash half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.

*arrange pieces in a single layer in a baking pan and coat in olive oil. *took much oil can make the squash soggy*. add a bit of salt.
*place in oven and roast 10 minutes. using a spatula; turn the squash in the pan, so the light sides are now touching the pan and the brown sides are facing upward.
*continue roasting, turning 7-10 minutes until both sides are golden brown ; about 25-30 minutes. salt to taste

ta-da :