Ohh, and one of my coworkers gave me a nice compliment on my hair today—he said it looked sassy. That's probably the first time anyone has used that word to describe me when not referring to my mouth. Sassy!
People, I am so, so, so behind in posting recipes, so these won't necessarily be coming up in chronological order. That said, I made this for the second time this past Saturday night. It's one of my new favorites—ranking right up there with the roasted garlic cauliflower goodness that I've been making at least once a week ever since the weather became cool enough to turn the oven on.
I just scrolled through my logs and it seems I’ve never posted that cauliflower recipe, so I guess that one will have to be next. But first, Acorn Squash and Tomato goodness!
Roasted Acorn Squash and Tomatoes with Tilapia
Roasted Acorn Squash with TomatoesTotal time: 40 minutes
- 1 small acorn squash (about 1½ lbs.)—halved, seeded, and cut into ¼ inch slices
- 1 pint grape or pearl tomatoes, halved
- 4 cloves of garlic, sliced
- 3 Tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
- Heat oven to 425°. Toss squash, tomatoes, and garlic with the oil, salt, and pepper and place in 9 x 13 baking dish. Roast until the squash is tender, about 30 minutes.
I love that this is so super easy and uses seasonal squash. And I love that I don't have to peel this squash like I do with some butternut squash recipes. The first time I made this, I served it with a quick pan-fried tilapia seasoned with salt, pepper, and coriander (pictured), which was nummy. When I took left overs for lunch, I had it with almond rice pilaf instead of the fish and loved it. And that's how I made it for Saturday night's dinner, too.