The oven is on full tilt boogy for the fall and I’m on a roasting roll! These “boats” combine two of my favorites and came, as usual these days, from what was left in my farmer’s market or Corbin Hill Food Project bags. Also, as usual, there’s nothing complicated at all about this recipe. You simply season a bit, roast, stuff and eat. And if you can’t find a Delicata squash, you can always substitute a yam or sweet potato, or butternut squash, or my new top winner honey nut squash (YUM!). That’s it yogi/yogini foodies. Enjoy!
1 medium Delicata squash
1 1/2 cups Brussel sprouts
2 tablespoons extra virgin olive oil
1 teaspoon raw sugar, honey, or agave
1 teaspoon good cinnamon
Salt & Pepper
Pre-heat oven to 400 degrees. Cut squash lengthwise and remove seeds. Coat with 1 tablespoon or less of olive oil and season both halves equally with sweetener of choice (or not), cinnamon, salt & pepper. Roast face up for about 15-20 minutes until almost fork tender. Coat sprouts with remaining oil and season very lightly with salt & pepper. Remove squash from oven and add sprouts to pan (not inside squash just yet) to roast for another 5 to 10 minutes. Remove from oven and place sprouts into squash boats. Drizzle with more olive oil (optional) and serve.
Makes 2 servings