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

Chipotle and Balsamic Roasted Brussel Sprouts with Strawberries

What can I say, roasted brussel sprouts is one of my favorite veggie sides and I have blogged about them before Roasted Brussel Sprouts with Crunchy Bacon. So when I tried this amazing alternative at a restaurant (Xixa in Williamsburg, Brooklyn) recently, I had to attempt to replicate it. I have to say, the results were great, tasted just like what I was trying to mimic.

All the quantities are approximate. This was enough to serve 2 as side.

4 cups of brussel sprouts halves with outer layer removed
3 tablespoons of aged balsamic vinegar
Chipotle powder (about 1 tablespoon-- more means more spicy)
2 tablespoons of oil (I used grape)
1 cup of strawberries quartered
salt to taste

Preheat oven at highest temperature. My Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ convection oven goes to 450. I leave the baking pan in so that it's hot when the brussels are ready to go in. If you don't have a Breville get one, no really regular oven will do. 

Toss brussel sprouts in oil and salt. Reduce heat to 425. Roast about 15-20 minutes tossing occasionally. Add balsamic and chipotle powder. Toss well. Roast another 5 minutes. Add strawberries and roast another 1-2 minutes.