A week or so ago, I picked up some squash, cabbage,
carrots, jalapeƱos peppers, and beets from the local farm. In efforts to make full use of these perishable
goods, I pickled the squash, cabbage, carrots, and jalapenos to pair with some
sandwiches.
Last night, I lightly seasoned (with EVOO, cumin,
garlic, pepper, and sea salt) then roasted the butternut squash and beets.
Once finished, I tossed the beets in a light mixture of
vinegar and OJ. With the remaining
squash, I threw together a quick risotto using some vegetable/chicken stock,
shallots, mushrooms, and smoked turkey bacon.
Buon appetito!