It should be no surprise that Wegmans is coming back into the mix. This recipe comes courtesy of their Wegmans Menu Magazine, Winter 2011 edition. Normally I wouldn’t be inclined to try another type of squash, but all thanks to their $6 meals, it became a staple for the fall months.
I went over to their prepared foods section one evening, and for those of you who aren’t familiar, the $6 get you one huge helping of a protein or main component of the dish like eggplant, portobello and pasta. Then you get two sides with the meal which is where this beauty showed up. Not only was it an amazing deal for dinner, it was a must have in the recipe book after that.
I’m totally recommending everything Wegmans, but if you are unfortunate and live far away from them, then substitute a good Olive Oil with some garlic powder to work on account of the Basting Oil in this recipe. If you can’t find delicata squash, which is pictured below, then you can substitute Butternut Squash, just be sure to peel it and cut it down into small cubes. Happy eating!
Roasted Cauliflower & Delicata Squash with Baby Spinach
1 medium sized Red Onion, roughly chopped into 1” pieces
20 ounces or two Delicata Squashes, cleaned
1/4 cup of Basting Oil, Wegmans
6 ounces of fresh Baby Spinach
Preheat oven to 450 degrees. Halve Delicata Squashes from bloom to stem and remove seeds. Slice into 1/4” slices and discard the ends. Toss Cauliflower, Onion, and Delicata Squash with Basting Oil. Arrange in single layer on baking sheet. Roast on center rack 30 min, or until tender.
Add spinach to large bowl; add hot cauliflower-squash mixture. Toss to wilt spinach. Season to taste with salt and pepper.