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Roasted vegetables = cold weather comfort food.
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This one is a favorite from October to April, aka the Rochester extended winter season.
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To get started, wash and dry the delicata squash.
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Its usually still carrying some old baggage, namely dirt from the field.
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Once hes clean and shiny, cut in half (perk: delicatas are easier to chop through than most of the gourd family) and scoop out seeds.
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(Save the seeds and roast them; thats another recipe for another day.)
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If you like your vegetables steamed, you can just combine the stuffing ingredients and add them to the squash before baking.
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But if you like things a little crispier, Id recommend roasting the stuffing on a separate pan.
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Either way, combine Brussels sprouts, red onion, kale, and cherries.
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Toss with olive oil and salt and pepper to taste.
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Add the mixture, either divided between the two halves or spread on a baking sheet.
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Bake at 400 degrees F for 15-20 minutes.
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If youve been roasting the stuffing separately, add it to the squash now.
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At this point you also want to add the goat cheese and pumpkin seeds, both sprinkled on top.
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Continue roasting for another 15-20 minutes, or until the squash is fork tender.
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Let cool for several minutes before consuming as a hearty and healthy vegetarian dinner!
