Happy Saturday! I’m popping in today to share one more fall squash recipe that would make for a tasty Thanksgiving side dish (or a tasty any-dinner side dish if you don’t celebrate T-giving!). This one is a little bit different for me because I haven’t been a big fan of blue cheese. That is, until a few weeks ago, when Jack and I shared a squash dish with blue cheese at the Publican (here in Chicago) that I was completely enamored with. The pairing of sweet roasted squash with tangy cabbage, pops of sweet currants, and a base of a creamy, lightly funky, blue cheese sauce was so delicious that I was inspired to make my own version at home. And here it is!
If you haven’t tried delicata squash – now is your moment. I love it because its small size makes it easy to cut. The skin, once roasted, is tender and delicious, so there’s no need to peel it.
Roast the squash until it’s golden. While it roasts, make the creamy blue cheese sauce and marinate the cabbage with the currants in a bit of apple cider vinegar. Once the squash is done, it’s time to assemble! I just love the way the red cabbage pops against the squash – in color and in flavor. Both the sauce and the cabbage can be made in advance so this is pretty quick and easy to make.
If you’re looking for more fall or winter vegetarian side dishes, head over to our recipe index for inspiration!
