Fall flavors have been inspiring me, and having the oven going makes the house more cozy, so I am roasting, baking, broiling, more these days. Butternut squash was on sale – a perfect fall treat.
I peeled and diced the squash and tossed it with some olive oil, cinnamon, garam masala, sage, salt, pepper, white wine vinegar and a dash of sugar. Into the oven at 450 for 40 minutes, turning once, it came out crispy and golden and amazing.
I could have eaten it just like that, but I decided to make a salad of sorts, mixing it with brown rice, chopped basil, and some shredded romano cheese.
I ended up putting some of it into a quesadilla and eating it with a pile of kimchi (latest batch is ready, and amazing). The sweet, salty, sour, spicy mix was fantastic. I am sure I’ll be packing the rest of it up for lunches this week, and I am looking forward to it!