Squash Marathon

Thursday Fam Din: Delicata
Tonight: Acorn
Sunday Brunch: Butternut

What a fantastic lineup!

So the combination of early darkness and a broken flash has really taken the sparkle out of my food photography. Sorry for the lackluster shots, but this girl is NOT getting a new camera anytime soon.

Last night I made one of Eating Well magazine’s delicata squash recipes.

Pre-roast:

2 pounds delicata squash (about 2 large)
1 medium red onion, sliced
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon maple syrup
1 tablespoon Dijon mustard

1. Preheat oven to 425°F.
2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
3. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
4. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Thanks to Emily for hosting… immersion blending of the chowder, the evening’s featured dish:

Nic’s kale salad:

Cooks all over the place:

Gratitude moment of the day: A half hour on the phone with Kate… I hung up smiling and feeling the Wisco love… can’t wait to see y’all soon!!

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