There’s a new squash in town!
Delicata squash, where have you been all my life? I mean, I’ve tasted you a few times, but never have I realized how easy you are to prepare, how your skin is totally edible and how you taste so delectable!
Tonight’s dinner was simple roasted delicata squash, smoky oyster mushrooms, caramelized onions on a bed of massaged lacinato kale and red cabbage.
The squash was sliced in half, seeds scraped out and sliced into little half moons, then coated lightly in coconut oil and sprinkled with salt. I roasted it for about 20 minutes (flipping once) at 500 degrees on a metal baking sheet to get the maximum caramelization.
I also sauteed some oyster mushrooms with a bit of minced garlic and about 1/2 tsp of liquid smoke.
Basically, it was a completely scrumptious plate of food.
