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]
*salt
*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 :
