October is the loveliest of months. The heat of the summer is past and the cold of the winter has not set in yet. Each morning has a chill in the air and my thoughts of food begin to change. At the farmer’s market there is a great variety of pumpkins & winter squash to be had. They are so beautiful, elegantly organic & colorful. Earthy & delicious. I look at them, I arrange them, I cook them, we eat them.
“Roasted Pumpkin, Winter Squash & Sweet Potatoes”
1. Cut in half & seed a variety of winter squash, sweet potatoes & a pie pumpkin. (Save the seeds, wash & let air dry. Sprinkle with paprika, garlic salt & brown sugar. Roast at 350 degree oven until golden brown. Let cool. Great snack.)
Pie Pumpkin, Carnival & Delicata Squash, Sweet Potatoes.
2. Preheat oven to 375 degrees. After seeds are removed, cut larger squash & pumpkin into smaller pieces. Place all face up on a baking pan covered with parchment paper.
3. Drizzle over all with the following – 3 tbsp Maple Syrup, 1/4 cup Soy or Tamari Sauce, 1/4 cup Olive Oil, 1 tbsp dried Thyme leaves, Kosher Salt & Black Pepper. Roast for 20 minutes. Remove pan from oven & turn vegetables over and roast for another 20 to 30 minutes or until softened, but not mushy.
4. Serve hot with Parmigiano-Reggiano generously shredded over roasted vegetables.
The roasting brought out the natural sweetness of the vegetables enhanced a bit by the flavor of the maple syrup. The soy sauce & thyme added just the right roundness to the taste. The shredded Parm a subtle bit of crunch & tanginess. Our favorite, most simple October dinner.
“Baby Boo” Squash
I am always amazed by the varieties of pumpkins and winter squashes (and gourds) that show up at the markets in fall. a particular beauty. love your photos.
great tip about adding soy/tamari to enhance flavors with the maple syrup…
I am woefully behind on my punkin’ gathering/decorating this year, your pics have given me the inspiration to go out and get some. Boo!
You making me hungry again! Off to the Farmer’s Market this weekend. I like to bake acorn squash or small pumpkins with good sausage patties inside and drizzles of maple syrup.
So good.
teresa- i am in love with that bumpy grey pumkin in your blog…DO NOT COOK IT…( want to do my own shot sometime this week )
I have to tell you all that was my dinner the other night and it was delicious, next day i had the leftovers in my salad it was great.
sounds so good when u write it…great punkin pics…
Do you know any more about the baby boo squash? They are so cute but I wonder if they taste any good. I’m going to research.
Gourdgeous! (Sorry, couldn’t resist.) Interesting twist with parm … I’m gonna have to get Amy to roast up some pumpkin. Thanks for sharing! – KD
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