Here’s an easy one to try out when you’re feeling autumnal! When we worked at the farm a few weeks ago, Jarrett gave me a couple pounds of shallots, including some that were “seconds” missing too much skin to keep well and get distributed. I needed to use the seconds up sooner rather than later, and I also had a handful of little cipollini onions in the pantry, so I decided to try roasting them up with a couple delicata squash from the farm.
The joy of delicata (aside from the delicious, not-too-sweet flavor and great texture) is that you can eat the skin, which is thin and gets tender once it’s cooked. I cut two in half, seeded them, and then sliced them into little half moons to roast.
When I was scooping out the seeds I found THE weirdest thing: One seed had somehow SPROUTED inside the squash!! Crazy.
I peeled the skin (and sometimes the outer layer) off the cipollini, and peeled and halved the shallots.
Olive oil, salt, pepper.
(Meanwhile the oven was preheating to 375 or so.)
Ben was at a meeting and running late, so I hedged a bit on cooking–everything stayed in the oven a bit too long, but you probably need 45 minutes to an hour to get the onions really caramelized and delicious. After half an hour or so, I drizzled on some inexpensive balsamic vinegar, as an experiment. Tossed everything around and then put it back in the oven to finish cooking.
I made israeli couscous and dressed that with olive oil and more of the vinegar, and grilled sausages for a bit of protein. Great combo–sweet squash and onions, all with different textures, and a different sweetness/slight tang from the balsamic.
My really genius move was saving a handful of squash and shallots for pizza topping later in the week! It made an amazing white pie with fresh local ricotta and mozzarella.