ROASTED AUTUMN SQUASH
Ingredients 3 Squash, assorted kinds (I used Hubbard, delicata and acorn) 2 Tablespoons of Olive Oil 2 Teaspoons Kosher Salt 1 Tablespoon of Chili Powder 1 Tablespoon of good quality honey
Preheat oven to 400 degrees. Cut Squash into a variety of shapes. I like some wedges, some coins and some dice. Just try to keep them roughly the same size.
Toss the squash in the bowl with everything but the honey. Spread onto a sheet tray and roast for 20 minutes, until you can pierce with a pairing knife and it slides in easily.
Depending on the power of your oven, you may want to put the tray under the broiler for a minute or 2 to achieve little blistered spots.
Remove from oven and drizzle with honey. Serve hot.
Serving Size: 6 – 8
Tip: There are so many beautiful types of seasonal gourds, and lots of people don’t realize that the skin is edible, delicious and nutrient dense. If your unsure the Squash you have has an edible skin, ask your farmer at the weekly market or do a quick google search.
Ingredients 1/4 red onion, small dice 2 lemons, zest + juice Zest of 1 orange 1 Tablespoon of pomegranate molasses 1 Teaspoon of Kosher Salt Pom seeds of 1 large pomegranate 1-2 Tablespoons of quality finishing olive oil 1 Tablespoon of chopped parsley
Combine first 5 ingredients and let sit for 5-10 minutes. Fold in seeds and stir in oil. Taste and add more salt or lemon if needed. Stir in parsley just before serving.
This is a great stand in for cranberry sauce and a pint size mason jar makes a killer hostess gift!
Be sure to check out Jessica’s tips on cooking a fool-proof turkey.