Delicate? Ummm, not so much. Not after that gorge-yourself-all-day-and-then-eat-a-plateful-of-heavy-starch-laden-food day that we call Thanksgiving. Oh, I was thankful alright. Thankful for that box of elastic-waisted maternity pants I still have hanging around!
We’ve been eating leftovers all week, including turkey sandwiches, and I just never get tired of them. Scott really goes heavy on the Dijon mustard, which brings back fond memories of the trip to Burgundy that I took with my sister and her boyfriend. It was freezing. Like really, dang cold. I mean, for a California girl it was really, dang cold. But the skies were blue (or should I say “bleu”), and most days there wasn’t a cloud in the sky. Amazing. Take this for example…
And then I come out of my “oh, I’d love to get back to France one of these days” trance, and remember that there are baby toys littering the floor, the cat litter needs cleaning, and we still haven’t figured out a plan for dinner tonight. And do I feel delicate? Ummmmmm. Nope. Not so much. (Don’t get me wrong…I love my new life! Especially since I- just this morning- discovered that I can once again fit into my favortite, pre-maternity, cold-weather, comfy jeans.)
So what’s the perfect antidote? Why Delicata squash, of course!
I did a very simple thing. I roasted it with butter and rosemary. We ate it alongside braised dinosaur kale and a poached egg and it was a refreshingly light, tasty meal. It left me feeling sated, happy, and well…not exactly delicate, but at least I didn’t feel stuffed beyond capacity. (I still have more pre-maternity clothes to get into, afterall!)
Roasted delicata squash with rosemary and butter
While this turned out great, next time I may try baking at 425º or 450º to see if I can get a little more browning on the edges of the squash.
- 1 delicata squash
- 1/8 teaspoon kosher salt
- 2″ sprig of rosemary, minced
- 1 Tablespoon butter, softened
- sprinkling of fleur de sel (optional)
Preheat the oven to 400º.
Cut the squash lengthwise, into quarters. Rub the cut sides of each piece with the butter, evenly distributing it among all four pieces. Sprinkle the rosemary and salt over the four pieces, and then place the squash on a cookie sheet or baking dish. Roast in the oven for 45-60 minutes, until the squash is completely tender and the edges are beginning to brown. Remove from the oven and sprinkle with fleur de sel. Allow to cool slightly before serving.