roasted sweet dumpling squash with rosemary and garlic

winter squash did nothing for me until i tried the different varieties grown by our csa, and now roasted squash may be my favorite thing about fall (next to the colorful leaves and coziness of the season, of course:) i like kabocha, delicata and sweet dumpling squash best as they all have a nice sweetness and texture to them that make them delicious simply roasted with just a bit of salt - and their skin is edible (and very good) - so no peeling (which is not always easy with squash)!

this dish came together pretty effortlessly as i just picked through the fridge and garden for ingredients. in my opinion, all veggies taste great together roasted, especially squash and root vegetables! to make sure those tough veggies got tender when baked, i added just enough water to fill the bottom of a glass casserole dish and covered with foil to steam them through.

the sweet dumpling squash, purple potato and carrots were baked with a nice sprinkling of salt, three chopped garlic cloves and two sprigs of rosemary for 25 minutes in a 425° oven. then i removed the foil, added broccoli and a drizzle of olive oil, then roasted the veggies uncovered another 20 minutes.

while the vegetables were cooking, i picked and made a kalad (which i just accidentally typed but have decided to leave and coin as the new term for kale salad :) it would have been a quick and easy salad had every single leaf not been covered in eggs, tiny cocoons and cute little caterpillars hiding in the curly ends! after the little guys were freed, the chopped kale was washed thoroughly, massaged with olive oil and salt, then sprinkled with hemp seeds and dried cranberries.

 

you know it's a good meal when hubba wubba says to leave out the rest because he plans to go back for seconds!:) which vegetables do you enjoy in the fall?

xoxoxo