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

Tarragon Veal Loin Chops with Roasted Brocolette and Roasted Yellow Squash

We don't often eat veal but this was was surprisingly fast and delicious.


VEAL CHOPS:

You will need:

Veal loin chops, 2 inches thick, about 7 ounces each
1 Tbsp dry tarragon
Whole wheat flour (for dredging)
1/2 cup white wine
1/2 cup chicken broth (I use Imagine Organic and Low Sodium)
2 tbsp fresh lemon juice
2 tbsp unsalted butter.

DIRECTIONS:

Wash and dry veal. Season with salt, pepper and 1/2 the tarragon on both sides. Dredge in flour.

Melt butter in a skillet over medium-high heat. Add veal and cook about 4 minutes per side till lightly brown.

Transfer veal to plate. Add wine, lemon juice, broth and the remaining tarragon to skillet. Scrape up any brown bits. Simmer till sauce begins to thicken. About 5 minutes. Return veal to the skillet and cook another minute or so, until cooks through.

VEGGIE SIDES:

1 bunch broccolette

1 tsp oil (I use grape)

Preheat oven to 400F. Remove large stems. Toss in oil. Roast about 20 minutes. Flip over 1/2 through. Add salt to taste.

For squash:

1-2 squashes

1 tsp oil (I use grape)

Slice into circles about 1/3 inch thick. Toss in oil. Roast about 15-20 minutes. Flip over 1/2 through. Add salt to taste.

Enjoy!

Adapted from Epicurious/Bon Appetit