1 Acorn squash, peeled and cut in 1-inch pieces (we thought you could substitute Stella Blue, but if you still have Delicata, Delicata is very similar to Acorn in texture and cooking time)
2 leeks sliced
3 red beets, cut in 1-inch pieces
1 fennel bulb, quartered
olive oil for tossing
salt and pepper, to taste
Granulated garlic (not garlic salt) or 2 cloves fresh garlic, minced
1 cup red rice (cargo rice, red Thai Jasmine rice)
White vinegar (a few tablespoons to 1⁄4 cup)
1 clove garlic,
crushed salt, just a pinch or two
soy sauce, a few dashes
1. To prepare the rice: Rinse the rice and transfer to a 2-quart (or similar size) sauce pan. Add water to cover rice. Cover, bring to a boil, then simmer until cooked, about 30 minutes.
2. To roast the veggies: Preheat your oven to 375°F. Toss the veggies in olive oil, salt and pepper on a baking sheet. Arrange in a single layer and bake for about 40-45 minutes until the vegetables are tender. You might want to toss the veggies once or twice while roasting them.
3. Five minutes before you take the veggies out of the oven, sprinkle the granulated or fresh crushed garlic over the top. Roast for a few more minutes to allow the garlic to cook before taking out of the oven.
4. To prepare the condiment: Combine the vinegar, garlic, salt and soy sauce in a small bowl. 5. To assemble: Place one serving of rice and veggies on a plate. Drizzle a teaspoon or two of the vinegar/garlic
condiment and garnish with chopped parsley. Serve warm
Recipe adapted from Lemons and Anchovies