Saturday, November 13, 2010

thursday - salmon with pepita-lime butter, roasted delicata squash and pears, salad

This salmon with pepita-lime butter from is a quick, tasty entrée. I followed the recipe exactly--the recipe I used makes 2 servings, but there is also a version that makes 4 servings. I also made another delicata squash recipe from after having such great results the first time I tried it. This recipe combines the squash with pears (I omitted the bacon), and it was good, but I preferred the squash-onion combo I made last week. The sweet/savory combination of the mustard and maple syrup will be hard to beat. Courtney really enjoyed this squash and pear dish, though, so it may show up on the meal plan again. We also had a simple salad of arugula, goat cheese, and toasted pepitas, tossed with lemon juice and olive oil. And in case you're wondering about all the extra produce I bought this week, it was all pickled. I now have a dozen pint jars of pickled cauliflower, green beans, and carrots, plus 2 large jars of pickled beets and eggs. Yum.

Roasted Delicata Squash and Pears

1 pound delicata squash (about 1 large)
2 medium ripe but firm pears, sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon light brown sugar
1 teaspoon chili powder

Preheat oven to 425°F.

Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt, and pepper. Spread on a large baking sheet.

Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes. Sprinkle the brown sugar and chili powder over the squash and pears; toss to coat. Roast an additional 5 minutes.
Makes 4 servings.

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