Right now, their are turkeys and pies on the cover of every magazine in the news stand. It can mean only one thing... THANKSGIVING is almost here! All we can say is YES!!! This time of year is about #brininitbackhome: cooking, eating and sharing it all with our family and friends. So all month long we will be sharing our favorite recipes for the big day. They're good enough for Thanksgiving, but simple enough that you can make them all month. Up first, our #1 super favorite squash: delicata. It's as creamy as butternut but doesn't need to be peeled. Amazing.
What You Need
5 pounds delicata squash (3-5 depending on size)
½ cup Tessemae’s Balsamic
coarse salt and ground pepper
5 ounces mixed baby greens, such as kale or arugula
¼ cup toasted pine nuts
3 ounces goat cheese, crumbled (optional)
What To Do
Heat your oven to 450. Trim the ends off of the squash. Stand on end and cut in half lengthwise. Scoop out the seeds. Cut lengthwise into 1 inch thick strips, then crosswise so you have 1 inch cubes.
Place the squash on a large rimmed baking sheet. Toss with ¼ cup Balsamic and season with salt and pepper. Transfer half of the squash to anther baking sheet. Roast, tossing once halfway through, until browned and tender, about 25 minutes. Let cool slightly on the baking sheets.
Toss the squash with the greens and another ¼ cup balsamic. Serve topped with pine nuts and goat cheese.