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.
- 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
- Whisk the first six ingredients together in a large bowl
- Add squash and red onion into bowl and mix to coat
- Bake at 350F for 30 minutes, or until squash is fork tender
- 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.