Last Thursday was our last Local Chef StL CSA pick-up for the year (sad face). The Cowie Clan thoroughly enjoyed all of the contents of our bi-weekly mystery food box, especially the “chef specials” that were included each time.
Although I will miss the CSA over the winter, and soon will find myself yearning for the spring crops to emerge, I am in some ways relieved when CSA season ends. The few months off provide an opportunity to evaluate and use up what I have squirreled away in the pantry and freezer.
These Roasted Vegetables with Pomegranate Glaze are a good bridge between the CSA bounty that fall provided and a few “impulse buys” that I made when grocery shopping. The pomegranate vinegar adds brightness and tang to the roasted fall produce and the addition of dukkah adds a salty crunch.
If you are not familiar with dukkah (I wasn’t either when I purchased it), it's an Egyptian nut, herb and spice blend, often served with bread. This particular dukkah contains almonds, sesame seeds, fennel seeds, coriander, anise seeds and kosher salt.
Roasted Vegetables with Pomegranate Glaze
- 1 small butternut squash (ours from Thierbach Orchards)
- 3 carrots, peeled and chopped (ours from Thies Farm, Maryland Heights, MO)
- 2 tart apples, chopped (ours from Thierbach Orchards)
- 1/2 white onion, course chopped (ours from Local Chef StL)
- 2 tsp. thyme
- 2 ounces pomegranate vinegar
- 1 ounce olive oil
- 1 Tbsp. honey
- 1 tsp. salt
- 1 tsp. pepper
- 1-2 Tbsp. dukkah
- Heat oven to 400 degrees F.
- Pierce squash with fork and microwave for about 3 minutes to soften skin.
- Meanwhile, combine thyme, pomegranate vinegar, olive oil, and honey to make vinaigrette.
- Carefully take squash out of microwave, peel and chop into 1 inch pieces.
- Add carrots, onion, squash and onion to 9x13 casserole dish. Drizzle with the vinaigrette and sprinkle with salt and pepper.
- Roast in oven for about 30 minutes, or until vegetables are golden, stirring halfway.
- To serve, sprinkle generously with dukkah.