The past several weeks I have thoroughly been enjoying the wonderful fall weather (or as close to fall weather as we can get here in San Francisco). I’ve decided that I just love everything about fall, the leaves changing, the crispness of the air, PUMPKINS, pumpkin SEEDS, gourds, root vegetables, HALLOWEEN (I dressed up as Carmen Sandiego this year which was fun), stews, roasted vegetables and cheesy Halloween movies (aka Hocus Pocus).
Some friends and I took a trip to Half Moon Bay a few weeks ago to celebrate the Pumpkin Festival as well as buy ourselves some wonderful pumpkins and gourds. My boyfriend and I purchased both a large pumpkin, a teeny tiny lil’ one and a turban squash. One of the guys that we were with brought up the idea of roasting a turban squash which naturally piqued my curiosity. Something new to roast?? I’m on it!
So last weekend, I looked up a bunch of different recipes and took to roasting anything and everything fall-like present in my kitchen. This included pumpkin seeds, turban squash seeds, radishes, brussel sprouts, and a delicata squash that I received from Farm Fresh to You. (I didn’t roast all of these in the same night, but over the course of the weekend.)
Using Alison Sherwood’s advice, my boyfriend hacked away at this stubborn gourd which proved both dangerous and a bit scary, but successful. If you ever need to cut into a turban squash, it is best to use a large chef’s knife rather than a serrated one. I thought I could saw through initially with a serrated knife, but quickly learned it was not going to happen.
Once it was chopped into medium sized pieces, I followed the rest of Alison’s recipe. I placed the pieces on a foil-lined pan and coated the pieces in melted butter, sugar and cinnamon. I roasted these for about 40 minutes, long enough for the sugar to crystalize and knife to pierce the flesh with ease.
While it’s always fun to try new things, I think this might be a one and only time that I make this guy. In the end it tasted like a lightly sweetened pumpkin potato, if that makes any sense. If I were to make it again, I might make it into turban squash “fries” or make a puree out of it. Either way it was fun to make.
ROASTED PUMPKIN SEEDS + TURBAN SQUASH SEEDS
Along with the squash, I also roasted its seeds plus the seeds of my mini pumpkin in some olive oil, salt and pepper. The seeds from the turban squash are much bigger than pumpkin seeds but were still delicious.
Then, there’s this guy… the delicata squash.
I used this from Eating Well to prepare this delicata squash. The recipe was simple and super easy to follow. It’s a matter of slicing up the squash into 1/2″ slices, slicing up red onion and mixing them with olive oil and a little bit of salt. Throw them on a pan and roast them for about 30-45 minutes at 475, be sure to stir once or twice to prevent burning.
Once squash and onion are roasted, take out of the oven and allow them to cool for a bit. Here is where I wish I had made it differently. The recipe calls for you to create a mixture of rosemary, olive oil, dijon mustard and maple syrup to then pour onto the squash and onion. While the results were okay, I feel like the rosemary was definitely a little odd, but I think the next time I make it, I’ll leave off this extra step all together. The squash and onion were already delicious just using the olive oil and salt, no need to add anything. But, again, it’s always fun to try new things.
Last but not least…RADISHES! I received some radishes in my Farm Fresh To You box this week and was completely unsure of what on earth to do with them. I had a few brussel sprouts left from earlier in the week, so I wondered to myself, can I roast radishes???
But of course! So I did. SO easy, just as easy as roasting brussel sprouts, especially since you can roast them together, or I did and they turned out delicious. For the radishes, all you do is rinse them well and trim off the stems. Quarter each one and throw on a pan with brussel sprouts (if you prefer). Toss with olive oil, salt, pepper and garlic and stick in the oven at 400 degrees for 30 minutes or more, until they’re tender and delicious. HIGHLY recommend if you’ve never prepared radishes before.