I’m not big on squash. Or maybe I should say I’ve never been too big on squash, but I find it really grows on me. The more I eat the stuff, the more I like it.
Tonight, I decided to try new varieties: Turban and Delicata. The dish turned out absolutely delicious. Although that Turban Squash is really tough to peel (it took my daughter almost an hour to get it peeled and diced, plus, expect your fingers to turn orange!) that dish is a serious keeper and I will definitely be doing again!
Here’s what went into it.
One Turban Squash, peeled, seeded and cut into one inch cubes
Two Small Delicata Squash, skin on, cut into half inch thick half slices
300g Brussel Sprouts, whole
200g Baby Carrots, cut in half
One Large Onion, diced
Three Cloves Garlic, minced
Salt, Pepper and Oregano to taste
Splash of olive oil
50g Roasted Almonds
Mix all the ingredients together, except the almonds, and bake at 375oF in a baking pan, uncovered, for about 45 minutes, or until the vegetables are tender. Stir 2-3 times during cooking process. Add almonds when cooked and drizzle with Olive Oil if desired. I think a knob of butter would make this dish extra rich and decadent! I might try it next time if I feel like indulging! But shhhh, don’t tell anyone!
The raw veggies
Served with 2 pieces of Multigrain Bread. Yummy!