Recent Recipes

Tomato and Cantaloupe Salad

Corn Salad with Chile and Lime

Avocado and Sugar Snap Pea Salad

Beer Brats

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

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Cut squash in half and deseed. Slice into 2-inch wedges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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