I love coaxing the full flavor out of vegetables by roasting them. Throughout the fall and winter, I roast various kinds of squashes, then toss with herbs, nuts, seeds, dried fruits and cheeses. What a simple way to create a complex, nuanced dish!
Every few months I purchase nuts and seeds, soak them in water and sea salt (to reduce enzyme inhibitors), and dehydrate them until they’re crispy. I store them in glass jars and use them in salads, sprinkle them over vegetable dishes or just snack on them. I know it’s only October, but you can start your holiday preparation early with a simple step like this.
Speaking of the holidays, now is the time to order an organic whole turkey! We’ve enjoyed a pastured turkey at our Thanksgiving table for many years and I can’t even describe the wonderful taste. We eat the meat from the turkey for a couple of days and then I use the carcass to make turkey stock. Then I use the stock to make Loaded Baked Potato Soup – a family holiday-season favorite in our house.
In past years, I learned the hard way that these birds go very quickly, so don’t delay! Tendergrass Farms sells a lovely pastured, organic whole turkey and they’ve offered to give one away to a lucky reader. See the widget below to enter. Good luck!
a Rafflecopter giveaway
Serves 4
Save RecipeIngredients
- 1 acorn squash, seeds removed, cut into wedges
- 2 tablespoons ghee or palm shortening
- 1/4 teaspoon Celtic sea salt
- 1 cup Medjool dates, pits removed, cut into quarters
- 4 cloves garlic, minced
- 1/4 cup soaked and dehydrated pumpkin seeds (I use this recipe and omit the maple syrup)
- 1/4 cup goat cheese (omit for Paleo/dairy-free)
Instructions
- Preheat oven to 400 degrees F and adjust rack to middle position. Place squash on a large baking sheet lined with parchment paper . Toss with ghee and sea salt. Roast for 30 minutes. Remove squash from oven and using a pair of tongs , carefully turn each piece of squash over. Sprinkle garlic and dates over squash. Roast for an additional 12 minutes. Cool for 10 minutes. Sprinkle with pumpkin seeds and goat cheese. Serve.
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