Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Sweet and Sour Starry Night Squash
Starry Night Squash
2 tablespoons avocado oil
1/2 teaspoon kosher salt
¼ teaspoon freshly-cracked black pepper
1/4 cup white wine vinegar
1/4 cup maple syrup
1/4 cup Extra Virgin olive oil EVOO
6 springs fresh thyme
2 cloves garlic
½ teaspoon Aleppo pepper flakes
¼ cup unsalted pecans
Preheat the oven to 400F and line a baking sheet with parchment paper.
- Cut squash in half and deseed. Slice into 2-inch wedges.
In a bowl, combine the squash, avocado oil, salt, and pepper and toss to coat. Arrange the squash on the prepared baking sheet in a single layer, flesh-side down.
Roast the squash for 40 minutes, undisturbed, or until the bottom of each wedge is golden brown and the centers can easily be pierced with a fork.
Meanwhile, add the vinegar, maple syrup, olive oil, crushed garlic, and thyme to a 2-quart saucepan. Set the pan over medium-low heat and gently cook the sauce, stirring occasionally, until it has reduced in volume by 1/4, approximately 12 minutes. Discard the garlic and thyme and set the sauce aside.
Flip the squash wedges, drizzle with ¼ of the sauce and return it to the oven to allow the sauce to caramelize, 8 to 10 minutes.
Arrange the squash on a serving platter. Drizzle with the remaining sauce and season with the Aleppo pepper. Garnish with the pecans and serve immediately.
GF V veg DF
Yield: 2 servings