ORANGE ORANGE ORANGE
The color of the season is of course Orange!!! Especially in San Francisco (GO GIANTS!!) ... and at Halloween time.
I feel like I eat squash every day once it is in season. It's a warm comfy feeling to finally overload on beta carotene. I have to admit, some days I just roast Delicata Squash 'til crunchy like chips. And then eat them over the cutting board. No plate needed!
Or I'll just bake a Red Kuri Squash... sprinkle with pumpkin pie spices, extra cinnamon, maple syrup or honey and eat with a spoon. Out of the pan, on the cutting board. While standing. Does squash really have to be a fancy treat?! It's raining and you're in your pajamas right?
However, some days I do like to put in the extra effort, and I do want my orange balanced out with eye popping colors.
I roasted two types of squash:
Cubed Butternut Squash, and Delicata Squash cut into half moons.
-Drizzle with: Honey
Salt
Olive Oil
Then roast until tender in a 400 degree oven.
On a separate pan I roast:
Onions
Parsnips
Mushrooms
Add rosemary, thyme, tinyyyy bit of cumin, paprika, kosher salt, pepper, and much
more olive oil.
When all vegetables are tender and starting to get a little caramelized, take out of the oven. Drizzle with pomegranate seeds, cilantro or parsley (your taste preference), and a few sprigs of arugula.
Health benefits: Beta Carotene overload! No need for lots of carbs because the squash is so filling. Antioxidents from the Pomegranate. Add some toasted pumpkin seeds or toasted almonds for a little protein and fat. Greens because duh, everything green is good for you (Minus a Starbucks Green Tea Latte)!
Beautiful! I felt like I made my favorite fall veggies feel fancy and dressed up. Your welcome squash and parsnips, your welcome.
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