Prep Time: 15 minutes
Cook Time: 20 minutes
2 delicata squash, ends trimmed, seeds removed, sliced into ½ inch thick pieces
3 tablespoons extra-virgin olive oil, plus more for greasing
1 small-medium red onion peeled and thinly sliced
½ jalapeno, or more to taste, finely chopped
1 small bunch of cilantro, chopped
Salt to taste
- Preheat the oven to 425 F. Rub a small amount oil over a rimmed baking sheet. Throw the squash sliced onto the sheet pan, drizzle with olive oil, and season generously with salt.
- Arrange sliced into a single layer. Place pan in oven on middle rack and cook for 20-25 minutes. Check after 15 minutes. If squash is browning too quickly, lower oven temp to 400 F.
- Roast until the underside of the squash slices are evenly browned, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden. Remove pan from oven and set aside.
- Meanwhile, place the sliced red onion and jalapeno in a small bowl. Juice half of the lime over top. Season with pinch of salt. Let it marinate while the squash roasts. Arrange the squash slices on a dish, scatter shallots and jalapenos over the top.
Fried Rice with Bok Choy
Prep Time: 50 minutes (including rice cook time)
Cook Time: 20 minutes
1 cup brown or black rice, cooked and cooled
2 tablespoons sesame oil plus 1 teaspoon
½ large yellow onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 pound purple bok choy
Chili flakes
2 green onions, chopped
2 tablespoons soy sauce
4 eggs, beaten
⅓ cup peanuts, almonds, or cashews (optional)
Cook Time: 20 minutes
1 cup brown or black rice, cooked and cooled
2 tablespoons sesame oil plus 1 teaspoon
½ large yellow onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 pound purple bok choy
Chili flakes
2 green onions, chopped
2 tablespoons soy sauce
4 eggs, beaten
⅓ cup peanuts, almonds, or cashews (optional)
- Heat oil in a large skillet on medium heat. Add onion, carrot, and garlic. Saute for 5 minutes until translucent. Add bok choy and chile flakes, saute until stems are tender and leaves are wilted. Stir in cooked rice, let sit for a minute, to crisp, then toss. Repeat until rice is slightly crispy, about 10 minutes.
- Add scallions and soy sauce and toss to combine. Transfer rice to a serving bowl.
- Reduce heat to medium, add sesame oil to empty skillet. Pour in beaten egg. Scramble. Add cooked eggs to rice. Garnish with cilantro, and peanuts (or almonds or cashews).
