It’s the perfect running weather, everything is flavored pumpkin, and our CSA, Blackberry Meadows, is in full bloom with hard-shelled and weird shaped fall vegetables – acorn squash, butternut squash, turnips, and pumpkin. I had so much fun turning these decorative vegetables into delicious cuisine. Hoping a tour of my dinner tonight can help turn your bewilderment into shared excitement!
Let’s Cook Fall Squash!
Start by cutting your fall squash long ways with a very sharp knife. Scoop out the seeds and guts. Spray or wipe a flat tray with olive oil and lay the squash halves on the tray. Roast for 45 minutes at 375 degrees while you get the rest of the meal ready. In this case, that was prepping the chicken for roasting and sautéing the polenta.
Then the magic begins! Here is how we prepared our dinner:
The first thing you’ll notice about this meal is that it is half vegetable! It’s MyPlate on steroids. We roasted chicken with carrots and garlic, served here over polenta. Our sides are a butternut squash half and pumpkin mash.
- Butternut Squash Halves: Sprinkle the butternut squash half with a strong cheese Gorgonzola or blue cheese or drizzle with maple syrup or brown sugar… or both!
- Pumpkin Mash: Turnips can be quite bitter, so mash with the naturally sweet pumpkin and acorn squash. Add whatever fresh spices you have on hand – we had dill! We added some of the chicken broth to the pumpkin mash to give it body and flavor.
It’s the perfect Sunday dinner because though the fall vegetables take some time to roast, they make an instant meal for the rest of the week!