Move over, peaches and tomatoes, we're deep into apples and squash season.
I'm a huge fan of delicata squash because the skin is edible, hence no peeling required for people who are lazy like me. I wish they were more readily available at grocery stores.
Roasting squash is my go-to technique, as the squash gets caramelized in the oven. I love tossing grains right onto the baking sheet of the roasted vegetable because it takes on the flavour of the caramelized squash.
