March 20, 2016 5 Comments
Here's a simple but delicious squash recipe for the fall season. Sometimes we don't peel the squash, but you could if you don't like the slightly bitter taste from the peels.
1 medium sized squash (about 2 lbs), acorn or butternut, peeled or not, sliced into 1/2" thick semicircles
1 onion, sliced
5 or 6 whole cloves of garlic, peeled
3 or 4 fresh shiitake mushrooms, sliced (about 1/4 lbs) (optional)
3 tablespoons extra virgin olive oil
1 tablespoon + 1 teaspoon Better Than Everything Bagel Spice
zest of half a lemon, minced
1 tablespoon lemon juice
Optional:Chopped greens, such as kale or chard
Preheat oven to 400F. Add all the ingredients except lemon zest, lemon juice and 1 teaspoon Better than Everything Bagel Spice to a large mixing bowl and toss.
Spread out on baking sheet and roast for 20 minutes. Flip squash and stir other ingredients. Continue in oven for another 15-20 minutes until squash and onions are slightly golden. Put in a mixing bowl and toss with zest, juice and remaining teaspoon of Better than Everything Bagel Spice.
If you're not a mushroom fan, you could use chopped kale or chard instead. Green onions (chopped into long pieces) work well instead of or in addition to the shiitake for added umami. Possible add ons could include roasted chopped pistachios or almonds or even chopped dates or other dried fruit for a sweeter result.
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