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| Ingredients | |
|---|---|
| 1 | Winter Squash |
| 1 | Delicata Squash |
| 1 | Walla Walla Onion |
| 1 | Pak Choi |
| 1 | Pear |
| 1 | Zucchini |
| 3 Tablespoons | Soy Sauce |
| For drizzling | Olive Oil |
| To taste | Salt & Pepper |
| 1 jar | Carrot Top Salsa Verde |
Yield: 2 servings
Instructions
- Preheat oven to 400°F. Halve and seed squashes, drizzle with oil, salt, and pepper. Roast cut side down until tender, about 20 minutes.
- Sauté Walla Walla onion until translucent. Add pak choi; cook until tender. Mix in soy sauce. Add pear, cook until tender and incorporated. Season with salt and pepper.
- After roasting, arrange the squashes cut side up on a plate. Drizzle the vibrant carrot top salsa verde over them, infusing a burst of fresh flavors. Complete the dish by topping it with the flavorful sautéed vegetable medley.
- Serve the roasted squash hot, garnished with extra salsa verde on the side.
- Enjoy your flavorful and nutritious roasted squash dish with a delightful vegetable medley and tangy salsa verde!
