Weekly Basket #16

October 4, 2018

Clockwise from the top left corner: Salad mix with edible flowers, Delicata squash, summer savoury, Easter egg and watermelon radish, cauliflower from Red Soil Organics, carrots, spinach, scallions, salad turnip and sage. 

1 delicata squash

1 head of cauliflower

1/8 cup of fresh sage, chopped

1 small red onion, sliced

olive oil

salt and pepper

1/2 lemon

Recipe Idea

 

Roasted Delicata and Cauliflower with Sage

Preheat oven to 400 F. Slice Delicata lengthwise and remove seeds. Cut into about a 1/4 inch slices. Cut up cauliflower into bitesize pieces. In a large bowl, mix together squash, cauliflower and onion. Mix in a little olive oil and season with salt and pepper.

Lay on a baking sheet with parchment paper and cover with foil. Bake for 25 minutes. Remove foil, toss lightly and cook for an additional 10-15 minutes until lightly browned.

Add a squeeze of lemon and serve. 

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