Tuesday, October 22, 2013

Roasted Delicata Squash with Lemon-Basil Pesto

Tonight's dinner is a variation on a recipe by BASTYR University. Thanks CC Mrs. Prozac for sharing the resource and enthusiasm for squash! True to her alias, Mrs. Prozac has embraced pure happiness while enjoying seasonal squash.

Because The RQ was in the mood for comfort food  on this crisp autumn day, I used delicata squash due to its creamy-sweet qualities. After roasting and scooping out the flesh, the squash was mashed with a few healthy pats of unsalted butter, salt, and pepper to taste. While it was roasting I prepared a simple lemon-basil pesto with the remaining sweet basil from my garden, garlic, lemon juice, olive oil, and freshly grated asiago cheese. To serve I sprinkled more asiago over the heaping creamed squash. A dollop of pesto on top and a sprinkling of roasted pumpkin seeds! Delish! A side of sautéed kale makes this one healthy meal. And if not for roasting the squash, this meal could be dinner in "a snap"!

2 comments:

Gary Denton said...

This was out of this world good! I bet yall would like a personal chef to buy ingredients at an organic farm stand and cook them up into a delicious medley as you arrive home with a beer poured and ready but shes mine!

Ann M said...

Wow my nickname sounds so....um....medicinal. Hey my Dad's here, maybe we'll try this on him! Going to play in the HF Comm. Band this Saturday if you'd like to hear the Harry Potter Medley....7pm, Middle Sch. Aud.

Glad you liked the delicate delicata!
Love, Mrs. Me.