Roasted squash with spinach, fennel and asparagus
Roast the squash is an excellent way for it to release their natural sugars. Serve this dish as a first course or as a garnish for meats.
Ingredients:
Makes 4 servings
1 medium pumpkin, peeled, seeded and chopped
1 head fennel, cut in filled, cored and thinly sliced
4 shallots, sliced
4 cloves garlic, minced
2 tbsp. extra virgin olive oil
1 pound asparagus (choose those that are not trans fat) cut into 2 inch long
1 package of 5 oz. baby spinach
Salt and freshly ground black pepper to taste
Red pepper, bunt, optional
2 tbsp. balsamic vinegar, optional
1 / 4 cup Roquefort cheese
3 tbsp. fresh lemon juice
1 1 / 2 tbsp. extra virgin olive oil
Fresh parsley to sprinkle on top when serving
Preheat oven to 400 º F.
In a bowl, combine the fennel, pumpkin with shallots and garlic.
Add to the bowl 2 tbsp. olive oil with salt, pepper and balsamic vinegar.
Mix well.
Then on a baking sheet, place the vegetables and bake for about 20 minutes.
Remove from oven, add the asparagus and then put in the oven for another 20 minutes or until vegetables are tender.
When removing the tray from the oven, add the spinach and mix well for 1 or 2 minutes to soften them a bit.
In a small bowl, mix the cheese with the lemon juice and 1 1 / 2 of olive oil. Use a fork to the cheese yield. Serve as a side straightened.
Serve with fresh chopped parsley sprinkled on top.
* Instead of Roquefort cheese straightened, you can either straighten spice, cinnamon, ginger and carrot.
Ingredients:
Makes 4 servings
1 medium pumpkin, peeled, seeded and chopped
1 head fennel, cut in filled, cored and thinly sliced
4 shallots, sliced
4 cloves garlic, minced
2 tbsp. extra virgin olive oil
1 pound asparagus (choose those that are not trans fat) cut into 2 inch long
1 package of 5 oz. baby spinach
Salt and freshly ground black pepper to taste
Red pepper, bunt, optional
2 tbsp. balsamic vinegar, optional
1 / 4 cup Roquefort cheese
3 tbsp. fresh lemon juice
1 1 / 2 tbsp. extra virgin olive oil
Fresh parsley to sprinkle on top when serving
Preheat oven to 400 º F.
In a bowl, combine the fennel, pumpkin with shallots and garlic.
Add to the bowl 2 tbsp. olive oil with salt, pepper and balsamic vinegar.
Mix well.
Then on a baking sheet, place the vegetables and bake for about 20 minutes.
Remove from oven, add the asparagus and then put in the oven for another 20 minutes or until vegetables are tender.
When removing the tray from the oven, add the spinach and mix well for 1 or 2 minutes to soften them a bit.
In a small bowl, mix the cheese with the lemon juice and 1 1 / 2 of olive oil. Use a fork to the cheese yield. Serve as a side straightened.
Serve with fresh chopped parsley sprinkled on top.
* Instead of Roquefort cheese straightened, you can either straighten spice, cinnamon, ginger and carrot.
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