Our most recent weekend was filled with visits to the cider mill and apple orchard and the apple pie and crisp baking has begun. It feels good to be settling into these cooler autumn days. Now that squash season is upon us, the number of squash from our CSA have been piling up on our kitchen island and yesterday I decided it was finally time to start doing something with them. I began with the delicata squash– oblong, beautiful, and especially wonderful because you can keep the skin on for eating. It’s roasted to draw out the sweetness, along with some red onions, then tossed together with some tender baby kale, crispy radishes, toasty pepitas, and tossed with a balsamic molasses vinaigrette. Happy fall, my friends!
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