If there is any consolation to shorter days and cold weather it is hearty meals made of foods that stick with you like nobody’s business.
That’s why turning the calendar to November is as good an excuse as any to cook more substantial meals and load your plate with winter vegetables and whole grains.
This isn’t about bulking up for winter, eating for the season and enjoying warming food that’s satisfying…
Of course it helps if your cold weather side dish recipes are a little healthy and get you eating your vegetables and whole grains.
Fine dining can be had at home, any night of the week.
We go through a good 50 pounds of buttercup squash each year and I have about a dozen ways that I like to prepare it.
Roasting wedges of squash is a particular favourite because it’s easy to prepare and looks pretty on a plate.
It’s especially delicious served alongside a hearty and flavourful pilaf of wild rice and hulled barley.
Roasted squash with molasses-cider glaze
- One buttercup squash cored and cut into 8 wedges
- Olive oil for brushing squash
- Sea salt & fresh ground black pepper
- 1/2 cup cider or apple juice
- ¼ cup Crosby’s Fancy Molasses
- 1 Tbsp. butter
- Salt & pepper
- Preheat oven to 375 F
- Line a large baking sheet with parchment paper and brush with oil.
- Lay squash wedges cut side down and brush the top side with olive oil.
- Season with salt & pepper
- Roast for about 25 minutes, flipping half way through (time will vary so keep checking)
- While squash are roasting combine molasses and cider in a small saucepan. Bring to a simmer , remove from heat and stir in butter.
- When squash are done, stand them up on their skin edge and drizzle with molasses-cider glaze.
- Plate and pass the leftover glaze for anyone who wants a little extra.
Oops, forgot the meat. Pair this dish with roasted pork tenderloin in a red currant glaze:
One more thing…
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