Roasted Squash Medley

Some days, like today, Sadie and I are homebound without a vehicle.  We are a one car family.  Actually we have been for the past 5 years!  It’s been very convenient that we have lived on base or very close to base during these one car years.  It’s made paying down all our debt in 4 years a bit more manageable.  I’m a big advocate for being a one car family if you can do it.  All those days home without a car to escape my boredom has allowed me to be creative in the kitchen!  Because believe me, when Brenton is deployed and I have the car all to myself I’m out of the house constantly.  Sooo this hermit status I am so very familiar with I am grateful for.

Let me make something clear about this whole one car thing… it was quite the adjustment and currently involves a lot of communication.  There are some days where Brenton will need the car because his schedule is packed or he has a really late or early flight that I’d rather stay in bed for than drop him off.  OR there are evenings where I have a photography session and Brent has a dinner (these are the worse and usually involves him getting a ride with someone).  There are a lot of carpools, car borrowing from gracious neighbors, and walking involved.  Do you think this one car thing could be possible for your family?

This Roasted Squash Medley with balsamic glaze and pumpkin seeds fills the house with the feeling of fall.  I mean when you think of acorn squash do you think of any other season?  Didn’t think so.

SO this recipe will check off all these boxes…

Fall-y

Flavorful

Classic

Impressive

100% edible! <— save the seeds and roast them to snack on

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Print Recipe

Roasted Squash Medley

Course

Side

Servings

people

Ingredients

• 1 acorn squash
• 1 delicata squash
• 1/2 butternut squash
• 1 Tbsp olive oil
• 1 batch balsamic glaze See Note
• 1/4 cup toasted pepitas

Course Side Servings people Ingredients 1 acorn squash 1 delicata squash 1/2 butternut squash 1 Tbsp olive oil 1 batch balsamic glaze See Note 1/4 cup toasted pepitas

Instructions

1. Preheat oven to 350F. Carefully slice all squash into rounds removing the seeds. Spread on a baking sheet and drizzle with olive oil and season with salt and pepper to taste.
2. Bake for 30-45 minutes until squash gets all caramelized. Remove from oven and drizzle with balsamic glaze and sprinkle toasted pepitas.

Recipe Notes

Make the balsamic glaze from this recipe here!

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