I think I could eat roasted vegetables almost every night for dinner in the winter. They are so easy and so delicious! I especially like Delicata Squash roasted because it is very tender and flavorful and easy to cut. Plus you can eat the skin as well.
This is a vegan recipe and is full of healthy ingredients!
Preheat the oven to 400 degrees.
Make a few cups of short grain brown rice according to the directions. (It takes about 35 – 40 minutes)
For this dish you need one Delicata Squash. Wash and dry it, then cut it into 1/2″ slices. Take out the seeds with a small knife and discard them. In a little bowl add 2 TB. olive oil and 1 TB. of honey and whisk it together. Place the squash slices on a cookie sheet in a single layer. Drizzle the oil/honey mixture over them and brush each side carefully so they are well coated. Sprinkle with some sea salt & fresh ground pepper. Roast the squash in the hot oven for about 10 – 12 minutes per side (until golden brown) – flip once and let the other side get golden.
While the squash is roasting, you can make the pesto.
Parsley Ginger Pesto
- 1 cup of parsley. (chopped)
- 2 clove of garlic (minced)
- 1 teaspoon of fresh ginger (grated)
- 3 Tb. of pumpkin seeds (chopped)
- 2 teaspoons of sesame seeds (toasted)
- 1/4 cup of olive oil
- juice of 1 lemon or lime
Finely mince all the ingredients for the pesto and stir together in a small bowl and set aside.
To serve, place the rice on a large platter and top it with the roasted delicata slices. They should be nice and golden brown and even slightly charred in places. Spoon the Pesto on top before serving. Sprinkle with a few extra pumpkin seeds, some pomegranate seeds, and some more salt & fresh pepper.