For meat-eaters and vegetarians alike, a well-done vegetable side can make the meal. Here are my recs for the easiest last-minute side.
Makes 16 squash halves (1 per person is a good estimate)
- 8 Delicata squash (These are the long, yellow striped squash pictured above)
- 16 ounces carrot juice (you can by the fresh-squeezed stuff at Trader Joe’s or Whole Foods, or if you are really industrious, make your own…but you are on your own there)
- 4 lemons, halved and seeded
- 3 tbsps honey (can also use maple syrup)
- 2-3 tbsps Ras El Hanout
- Salt and Pepper to Taste
- Olive oil
- Preheat oven to 350 Degrees.
- Using a sharp knife and cutting board, halve squash longways, and scoop out seeds and pith. (Can set aside seeds to bake with spices for tasty snack, if you wish). Place squash halves in a baking dish with side (a pyrex casserole dish or hotel pan are ideal).
- Massage each squash halves with olive oil on inside and out. Sprinkle with salt and pepper on inner skin to taste.
- In a small bowl, mix two cups carrot juice, juice of two lemons, Ras El Hanout, and honey until emulsified. Taste mixture and add more lemon for tang, or Ras El Hanout for smokey flavor.
- Carefully, pour carrot juice mixture into squash cavities, reserving some. Add about a 1/4” water to the bottom of the baking dish and cover dish with tin foil.
- Bake for 20 minutes and uncover and brush with remaining juice mixture. Bake for an addition 10-20-minutes uncovered, until a sharp knife can be easily inserted in the squash skin.