Friday, October 30, 2015

Root Veg Duo Harvest Meal

When I went to a local farm market this week they had the most beautiful delicata squash, so I bought a couple. I grew them year before last and have been in love with them ever since. For a winter squash they have a very thin skin so they are easy to prepare and they have a nice smooth texture when cooked and are just a little sweet and with a delicate squash flavor. They are pretty in an arrangement on your table, too, with a torpedo shape and nice green, yellow and rust stripes.

For dinner the other night I cut them in half, scooped out the seeds, then peeled them with a vegetable peeler. I cut them in slices which looks sort of crescent shaped.

Because I was going to roast them in a hot oven, I decided to peel and chunk up some garnet yam for the other half of the sheet pan. I tossed the peeled chunks into a plastic produce bag, added about a couple of teaspoons of olive oil, then a grinding of Moroccan spices. After I shook the yams to coat them with the oil and spices, they went on to a sheet pan which was lined with s silicone mat.

I took the delicata squash crescents and put them into the produce bag, added some more olive oil and freshly ground black pepper and about a tablespoon of maple syrup. I shook them up until all the squash pieces were coated, then put them on the other half of the sheet pan. All of the pieces of veggies were in a single layer.

After roasting for 10 minutes, I turned all the pieces over, using a spatula, so that the other side would brown. It took about another 10 minutes and they were all cooked through and had some lovely brown spots. I served them mixed together and Sweetie had grilled some turkey sausages, so we had a nice, easy meal, full of flavor and warm colors. Sweetie wants me to make the yam and squash duo for Thanksgiving. Hope your hostess wants me to bring a side dish!

1 comment :

  1. I can *only* find Delicata squash in the Farmer's Market around here - they're SO good and so rare that I, too, like to do nothing but roast them and eat them "straight" instead of including them in roasted veg bread pudding and the like. Lovely treat for a cool, wet day.