Another great recipe from the Trader Joe's cookbook, a delicious fall side dish. I could just eat this for a meal and I did the next day. It is really easy to make and the flavors are incredible. This is a great vegetarian, gluten-free recipe.The picture does not do it justice, this was the morning after leftovers. YUM!
1 red onion, sliced
pinch of dried sage
about 1 T. olive oil
1/4 cup chopped pecans
1/4 cup dried cherries
1/4 cup crumbled blue cheese
salt and pepper to taste
Preheat the oven to 400. Arrange the squash cubes and sliced red onions in a single layer on a rimmed baking sheet. Season with salt, pepper, and sage, drizzle with olive oil. Roast for 15 minutes. Scatter pecans over the top and roast for another 5 minutes. Remove squash from oven and toss with dried cherries and blue cheese. Adjust seasoning to taste.
YAY! I made this -- super yummy!! Got lots of compliments!! I actually made with a spaghetti squash (by accident!) and it still worked -- ha ha.
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