For this month’s kosher recipe linkup, we are getting back to our roots. Root vegetables include everything from carrots and parsnips to potatoes and beets and so much more. Fall and winter are when they are at their prime and as the season changes, root vegetables tend to be a very comforting food, especially when roasted when all their natural sweetness comes bursting out.
I really love the ease and simplicity of roasted root vegetables and enjoy these any time of year. Cut them up, toss with a dash of olive oil and salt and pepper, maybe throw in some fresh chopped rosemary or sage and roast at 400 degrees for about 40 minutes. You can’t get much easier than that. But for our kosher recipe link up, I wanted to do something a little more interesting.
I happened to get a couple of acorn squash from my CSA and figured that would give me a starting point. Sure I could have just stuffed it with just about anything and enjoyed a filling meal, but I was looking for something a little lighter. I remembered my fabulous squash chips and decided they would make the perfect topping for a salad along with roasted acorn squash seeds, lentils and a sprinkling of cheese.
There is nothing like using the entire vegetable and acorn squash seeds taste even better than pumpkin seeds, their oversized orange cousins. All you have to do is remove the seeds, clean and dry, toss with a drop of butter or margarine and salt and roast at 375 for about 10 minutes. Set aside. Roast thinly sliced acorn squash chips. Cook the lentils, my favorite are the French green lentils, and then layer your salad with a simple Dijon mustard vinaigrette. Top with a sprinkling of your favorite cheese, like goat or feta, and have a perfect fall salad. I’ll be rooting for you every step of the way!