Roasted Maple Glazed Delicata Squash

I love all things squash,  I really do. But Delicata Squash might actually be my new favorite! It's delicious, you can eat it with the skin, it's satisfying and easier to cut in half then it's relatives. Yes, butternut and  acorn, I am talking to you!

Ingredients:
2-3 squashes
1-2 tablespoons of oil, I use grape seed oil
1 tablespoon maple syrup (optional)
Salt to taste

Preheat oven to 425. I use my highly regarded Breville Convection Oven for this but it would do just fine in the regular oven.

To prepare, wash and dry your delicata squash. I usually made 2 or 3 as they tend to not be very large. Cut in half the long way, this should not be very difficult as the skin is not that thick.
Scoop out seeds and toss. You do not need to remove peel as the entire squash minus seeds can be consumed!

Slice into about 1/2 inch half moon slices. Place onto a baking sheet. Add a bit of oil and salt.

Roast for about 10 minutes, turn over using spatula. Add a bit more oil if  needed. Continue to roast till soft and golden brown. If using, drizzle maple syrup and roast an additional 2 minutes.
Cooking time should be about 1/2 hr in total. You may want to flip is over carefully a few times.

This makes a great side dish or a welcome addition to a fall salad.

Enjoy!

Maple Glazed Delicata Squash

Maple Glazed Delicata Squash Served with Teriaki Black Cod

Roasted Cauliflower

Call me strange but I think roasted cauliflower is really delicious. I know many either shun it or coat in flour and egg and fry it. I think if you ever try it roasted, you will truly find it delicious. And it's so easy, it practically cooks itself.

You will need:

1 Head cauliflower separated into florets, the smaller they are the crunchier it will be when roasted

2 tbs oil ( I use grape)

Salt to taste

Mix cauliflower in oil and salt. Roast in preheated over at 425. Flip every 10 minutes or so to prevent from burning.  You may want to remover the smaller pieces and continue to cook larger pieces till golden brown.

These are a great side dish or yummy alone.

Roasted Cauliflower

Roasted Brussel Sprouts with Crunchy Bacon

I usually make these without bacon for an every day dinner but for Thanksgiving, I make these WITH BACON since everyone know that thanksgiving calories do not count.

Ingredients:

6 cups on brussel sprouts top layer removed and halved
3 tbsp oil
salt to taste
Bacon (I used 1 pack of Applegate Sunday Bacon)
Paper towels for draining

Toss brussel sprouts in oil and salt. Mix well. Roast at 425 for about 30 minutes (toss a few times to avoid burning). For the convection oven, I modified temperature to 400, otherwise, no big difference. Add bacon at the very end of cooking. Mix well and cook another 5 minutes with bacon.

My convection oven is something that I got recently and have been totally obsessed with this think to a point where I barely use my regular oven. The link here in case you are interested. 



Cook bacon till very crunchy. Drain on paper towels. Cut up into small bits. Toss with brussel sprouts. 


Enjoy!

ROASTED BRUSSEL SPROUTS WITH CRUNCHY BACON