Summer is here (at least it feels like it with temperatures reaching 90 in Seattle this past weekend) and it’s a great time to grill food.
This is a unique and flavorful pesto made with parsley, cilantro and tarragon. Serve over Marinated Flank Steak or with Turkey Breakfast Patties (I will post a recipe for those on Thursday) or chicken. Enjoy! 🙂
Not only are pumpkins in season, but there’s an abundance and huge variety of beautiful squash out there. This recipe calls for “Delicata” squash and you can eat the peel – which is full of good nutrients too.
A dusting of curry powder and freshly chopped cilantro make this a wonderful, subtly flavored, side dish! Actually, I could probably eat this as a main dish! So yummy! 🙂
About 6 cups of your favorite squash cubed (I used Delicata squash, including skins, and it was delicious!)
1 Tbsp olive oil
1/4 cup raisins
1 Tbsp honey
1/2 tsp curry powder
2 Tbsps fresh chopped cilantro
Oven to 425*
Toss cubed squash in oil and season with salt & pepper
Place in a large pan
Bake for 30 minutes or until soft enough to easily spear with a fork
Remove from oven and toss with remaining ingredients
Serve hot or at room temperature
Super Mom Tip: Cube the squash a day ahead and store in a bag in the fridge until ready to use.