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Baked Squash With Pan Roasted Vegetables

Technically, this is a recipe for a side dish, but in truth, it's so rich and satisfying, I make a meal out of it with just a light soup and crisp fresh salad on the side. Yum! 


2 each acorn squash -- halved lengthwise, seeded
light sesame oil
sea salt
2 tablespoons brown rice syrup
3 tablespoons extra virgin olive oil
1 onion -- large dice
2 turnips -- halved lengthwise, cut into 1 inch cubes
2 rutabaga -- halved lengthwise, cut into 1 inch cubes
2 parsnips -- 1 inch roll cut 
1 red bell peppers -- 1 inch squares
3 plum tomatoes -- cut in half, seeds removed
1 fresh ginger root -- 1 inch piece of grated juice extracted
soy sauce
mirin or white wine

Preheat oven to 400 degrees and lightly oil a baking sheet. 

Rub the squash halves lightly with sesame oil, then salt and rice syrup. Using your fingers makes the work easier. Place the squash, cut side down on a baking sheet and bake, covered until tender and browned about 40 minutes.

Heat the olive oil in an ovenproof cast iron skillet. Add the onions and sweat for 1 minute. Add the remaining vegetables and cook over medium heat five to seven minutes stirring frequently to prevent scorching. Add the ginger juice, soy sauce to taste mirin. Stir well and cook for one to two minutes. Transfer the skillet to the oven and roast the vegetables, uncovered, 25 to 30 minutes, or until tender and browned, stirring occasionally to ensure even browning.

To serve, place the squash halves cut side up serving platter and mound of roasted vegetables in each cavity, filling abundantly. 


Frey Vineyards
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