Week 21- 2015

Mini Share: Delicata Squash, Acorn Squash, Sweet Peppers, Snack Peppers, a choice between (beets, kohlrabi, cabbage, cauliflower & romanesco), Spicy Salad Mix, a Pumpkin & Potatoes.
Full Share: Delicata Squash, Acorn Squash, Sweet Peppers, Snack Peppers, Cabbage, Spicy Salad Mix, Radish, Beets, Brussel Sprouts, a Pumpkin, Kale & Potatoes.
ROASTED DELICATA SQUASH

1 delicata squash

½ tbsp extra virgin olive oil

½ tsp salt

½ tsp freshly ground black pepper

Preheat oven to 375°F. Wash the squash, then slice off the stem, and cut the squash in half, length-wise. Do not remove the skin. Remove and discard the seeds (or you can save them and roast them for a snack!). Slice squash into half-moon shapes, about ½ inch thick. Spread your squash out on a large baking sheet. Add the oil, salt & pepper, and mix well, with your hands, until every half-moon is covered. Bake for about 20 minutes, flipping halfway through the cooking time, or until the squash has browned and you can easily pierce it with a fork or knife.

Serve hot! FYI the skin can be eaten!

Other Recipes of Interest

Maple Glazed Acorn Squash Rings

Parmesan Roast Acorn Squash

Acorn Squash Lasagna

Acorn Squash Macaroni & Cheese (I highly recommend this!!!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s