Roasted Delicata Squash with Cilantro, Jalapeño & Lime

​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
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1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   

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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)​

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1. 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.
2. Add scallions and soy sauce and toss to combine. Transfer rice to a serving bowl.
3. 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).

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