Roasted Acorn and Butternut Squash

"Fall fresh produce in season warms the soul"

I finally feel like fall has arrived for me today, as far as my kitchen is concerned anyway. I picked up some acorn and butternut squash at the store last night and couldn't wait to cook it today. Roasting vegetables is my favorite technique since it intensifies their flavor. This side dish will pair nicely with my dijon cream pork chops (recipe will be added later), however, you could use it to accompany any main dish. The colors are a nice bright orange and a light yellow which would look beautiful on the Thanksgiving table, but I am getting ahead of myself. This recipe is not difficult but, prepping the squash is not for the faint of heart. It takes a good knife and some muscle power. Always make a cut on the bottom so you can cut the vegetable without it moving around.

Roasted Acorn and Butternut Squash

1 butternut squash, peeled and cut into 1" cubes
1 acorn squash, peeled and cut into 1" cubes
extra virgin olive oil
salt and pepper, to taste
1/4 tsp. onion powder
1/4 tsp. garlic powder
4 to 5 fresh sage leaves, minced

Give yourself plenty of time to prep the squash. They can be tricky so please be careful. I find it easier to cut a flat bottom and then peel. Also using a really good vegetable peeler is helpful. It is important to try to keep your cubes about the same size so they cook at the same time. Place on baking sheet and drizzle with several tablespoons of extra virgin olive oil. Season with salt, pepper, onion and garlic powder. Bake at 400 degrees for about 30-40 minutes until they are tender. You may need to use a metal spatula to stir them carefully, trying not to mash them. Remove from the oven and sprinkle with sage. Serve immediately.