Wednesday is my favorite day of the week and that’s not just because the weekend is almost here. Each Wednesday when my husband comes home from work, he brings me a present … a big box of beautiful produce from Riverdog Farm. I never know what’s in store for me until the box arrives — it’s awesome!
This week we received a bounty of beautiful fall produce including one of my all-time favorite veggies, kale (excellent in green smoothies or have you tried kale chips — delicious!) as well as lots of yummy greens (spinach and arugula) and fingerling potatoes (toss with fresh garlic, olive oil, salt & pepper, and roast — yum!). I really could go on and on … how much produce gets packed into this weekly CSA box never fails to amaze me.
Which brings me to … squash!
While many of us out there (myself included) are quick to pick up a familiar squash like butternut, for its excellent ability to dual as both a delicious roasted vegetable side or pureed into a thick and creamy satisfying fall soup. It turns out by passing over these “decorations” I have really been missing out.
After a quick trip online to research recipes for this (new to me) winter squash, I decided to keep it easy, choosing to simply roast the squash. Once I got to work, the squash was super easy to manage due to its small size, making it a snap to clean, chop, and roast. The skin on the delicata squash is thin and edible, so I chose not to remove the skin, but instead to keep it on for its added nutritional benefit.
Nutritionally, delicata is about 30 calories per 3/4 cup serving and contributes almost 3/4 of the daily nutritional requirement for vitamin A, which is excellent for eyesight, especially nighttime vision as well as vitamin C, which aids in immune support and wound healing.
To prepare the squash, I chopped it in half lengthwise, removed the seeds and then sliced the squash into thick, beautiful half-moon slices. I then lightly tossed the slices of squash with some fresh rosemary and thyme I had on hand, salt and pepper, and olive oil. I also sprinkled in about a teaspoon of hot red pepper flakes for a little extra added spice! I laid the squash in a single layer on a sheet pan and roasted the squash for about 30 minutes (turning occasionally) in a 425 F oven. The finished product was perfection, a beautiful crisp golden exterior with a rich and creamy mouth-feel.
I always thought late spring through summer were my favorite for local Bay Area produce. This weekly box sure has me changing my tune fast!
What are some of your fall favorite veggies? How do you feel about the “decorations?”