Roasted Sunchoke and Delicata Sqash
Sunchokes, if you’ve never had them, taste like sweet artichokes.
Are you like me? Do you get really excited about the Fall harvest and buy a ton of cool looking squashes and then totally flake out on actually cooking them? Do they just become table accessories? Well don’t let that happen to Delicata squash, it’s easy to cook and the entire vegetable is edible – skin and all!
Besides, there’s only so much asparagus and broccoli one can eat. This roasted sun choke and squash side took 15 minutes to cook. Simply slice the squash 2-inches thick, poke the seeds out, toss squash slices and sun chokes with olive oil to coat, season with sea salt, add a few sprigs of thyme and some unpeeled garlic cloves to the mix and roast at 425˚F for 15 minutes or until soft. Plate with some tarragon sprigs and serve alongside any protein or as a veggie entrée.
Sunchokes, if you’ve never had them, taste like sweet artichokes. You can toss sunchokes with olive oil and roast them until golden brown just like a potato or you can peel and shave them and eat them raw, or peel and purée! The best way to peel a sunchoke is to use the tip of a spoon. I know, sounds nuts, but it works. It also works for ginger. Try it sometime, you’ll find it easier and less wasteful than using a vegetable peeler.