As the days get shorter, and nights cooler, blog posts with beautiful pictures of fall squash start appearing.  But honestly? I don’t really like most squash. There – I said it.  Butternut squash ravioli once per season is good enough for me; butternut squash soup can be delightful, but I really only ever want to eat 3 to 4 spoonfuls at a time (and who’s going to put in all that effort for 3 or 4 spoonfuls).  I made an acorn squash once, but the huz (who is usually not a picky eater) asked me to please never make it again (I pretended to like it at the time, but I was kinda hoping he’d be the one eating the leftovers).

Enter delicata squash…I picked up my first delicata squash at Trader Joe’s years ago.  I made a delicious stuffed squash, but with a toddler running around these days, I don’t really have time to get fancy most weeknights.  So for today’s dinner, I opted to slice the squash and roast it with red onions.  This sweet squash pairs very well with a salty side dish, which is why I opted to add feta in my quinoa – kalamata olives or sun dried tomatoes would be another great option if you wanted to keep the quinoa vegan.

Ingredients

• 1 tbsp butter, softened (or coconut oil, for a vegan option)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• pinch of cayenne
• pinch of oregano
• 2 tbsp honey (or maple syrup, for a vegan option)
• 2 delicata squash, washed, halved and sliced into half circles
• 1 red onion, sliced lengthwise

1. Whisk the first six ingredients together in a large bowl
2. Add squash and red onion into bowl and mix to coat
3. Bake at 350F for 30 minutes, or until squash is fork tender
4. Serve with your favourite greens and grains

Tonight’s dinner was served with quinoa tossed with lemon verbena, mint, basil and feta with a side of lacinato (dinosaur) kale.