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
salt and pepper
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.