UPBEAT TIMES: 2019 Pre-HOLIDAY GUIDE


Health Begins in the Kitchen


Recipe by Dr. Joanne Mumola Williams www.FoodsForLongLife.com


Roasted Delicata Squash with Rosemary


mary, finely chopped or 1 teaspoon dried


DIRECTIONS:


Sonoma County, CA. ~ We had a wonderful crop of Delicata squash the last few years. They grow really well here in Sebastopol. And de- spite reading that they only store a few months, we were able to enjoy them for 8 months after harvesting. We just let them cure in the sun for several days and then stored them in a single layer in a cool, dark room.


Here’s our favorite way of


serving them – super quick and easy! Because the skin is delicate (hence the name delicata), they don’t need to


be peeled, making them even easier to cook. We like to take some of the skin off with a potato peeler – usually the raised tan skin leaving the dark groves in place for color.


INGREDIENTS For the dressing


1½ to 2 tablespoons extra virgin olive oil plus some for greasing pan


1½ pounds delicata squash ¼ teaspoon salt or to taste


¼ teaspoon garlic powder ¼ teaspoon black pepper or to taste


1 tablespoon fresh rose Always Possible! Communication - the human connection - is the key to personal and career success. ~ Paul J. Meyer


Preheat the oven to 425 degrees F. Lightly grease a shallow roasting pan or cover the pan with a sheet of parchment paper in which case there is no need to oil the pan. Cut the delicata squash vertically. Remove the seeds and cut into half- moons, about ½ inch thick. Place in a bowl with the rest of the ingredients and toss until evenly coated with oil and seasonings. Spread them out evenly in the roasting pan in a single layer. Roast until tender and browned, about 30 to 40 minutes. Turn half way through.


Serve warm and enjoy! YIELD


FOUR SERVINGS


OCTOBER 2019


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225 West College Ave., Santa Rosa UPBEAT TIMES, INC. • OCTOBER 2019 • Pg 15


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