Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
After our Annual Membership Meeting in 2012, we heard many people raving about the wonderful food and wondering if they could get the recipes. Wait no more, for here is one of them; the awesome roasted squash and pear dish. As always, feel free to alter according to what suits your taste buds.
Ingredients
- 2 medium ripe but firm pears (Starkrimson & or Bosc variety), sliced
- 1 pound Delicata squash or other dry squash (about 1 large) from Warren Creek Farms
- 2 teaspoons extra-virgin olive oil from Henry’s Olive Oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 teaspoons butter or oil
- 1 Tablespoon light brown sugar (optional)
- 1 teaspoon cayenne powder
Directions
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Preheat oven to 425°F. Cut the squash in half and scrape out the seeds.
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Cut squash crosswise into ¼ inch slices.
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Core and slice pears. Toss cut squash, pear slices, 2 teaspoons olive oil, salt and pepper in a large bowl, mixing gently. Spread out on a sheet pan.
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Roast for 15– 25 minutes until tender but not mushy. Check tenderness with fork. Gently stir a couple of times during the roasting process.
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In a medium saucepan, heat 2 teaspoons butter or 1-2 teaspoons oil. Add the brown sugar, cayenne powder, roasted squash and pears and toss to coat. Serve warm.