Fall Roasting

27 Sep

I absolutely love fall! Between the crisp air, apple picking, pumpkin carving, and leaves changing colors and crunching under your feet…how can it not be the best time of year?! Only if we could have this weather for about 3 months longer. It always goes by too fast. Take advantage of the season - it’s the perfect time to taste test the delicious fall produce. Not only is it vine picked and fresh, but you can get some great deals at the grocery store, farmers’ market, and orchards.

I went to a fantastic breastfeeding conference for work in Brookfield today and decided to end my great day with a trip to Fresh Market to pick up a few goodies before my ride home. If you haven’t been to Fresh Market before, you must check it out sometime when you are in the area. It reminds me of a smaller scale Whole Foods with a cozy, quaint, small town store feel. You feel like you are shopping in the Northwoods…I love it! Okay, back to what I purchased. I snagged both a butternut and acorn squash that were just begging for me to roast them up to golden perfection. Squash has always been one of my fall favorites, but I just needed to convince my husband that it too, was one of his (ha ha).

Roasting veggies (or anything for that matter) are always delicious! All that sweet caramelization that takes place is bound to leave your dish juicy with a hint of that roasted sweetness. What is even better is that the oven does all the work. You need just a few simple ingredients and then you can sit back and let your house fill up with that fantastic roasted fare! With that sweet oven-roasted smell lingering through the house, you’ll be sure to know that fall is officially here. Mmm! I know we have posted a few other squash recipes, but this one is by far the easiest and it’s not missing an ounce of flavor.

Roasted Sage Squash with Honey

-1 Butternut squash

- Drizzle of olive oil

-Drizzle of honey

-1 tsp Fresh finely chopped sage (give or take depending on how much seasoning you like)

-1 Tbsp butter

-Sea salt and cracked pepper to taste

Peel and cube your squash into equal sized pieces, so they cook up nice and even. Put your lovely little squash bites into a 9×9 baking dish. Drizzle with the olive oil and honey.  Add ½ of the sage and reserve the rest for garnish when it comes out of the oven. Add the salt and pepper and mix until your squash looks nice and glossy from the olive oil and honey mixture. Take your butter and cut it into little pieces to sprinkle on the top before you put it in the oven to golden up. You’ll want to bake it in a 350-degree oven for about 30 minutes or until it’s soft and golden brown. 

I love this flavor combo. I know I have used it before in another post, but they go so well together. I love the rich flavor the olive oil and butter give this dish. The squash literally melts in your mouth while your taste buds play with the sweet honey and sage flavors. I couldn’t get enough of this veggie side, but what I liked even more was that my husband gobbled his up as well. I’d like to call it a vegetable success! Butternut squash is loaded with free radical fighting beta-carotene and alpha-carotene, plus it packs a powerhouse punch of immune system boosting vitamin A. That calls for seconds in my book!

Don’t forget about all the easy fall side dishes you can create. Have fun and mix up the seasonings. You may discover a new favorite dish!



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