I’m obsessed with Wegman’s grocery stores. Great prices, great atmosphere, delicious catering, awesome cheese section, love the liquor store…I could go on and on.
But my favorite thing about them is their genius marketing. Every quarter, they put together their “Menu” magazine, full of quality seasonal recipes that use Wegman’s brand ingredients. For example, they’ll suggest a beef stirfry recipe, and you can go to the meat department and find “Beef for Stirfry” strips already cut and sized to the recipe, and then head on over to the vegetables and find all the items in the recipe precut, measured, and packaged. It’s not necessarily my favorite way to cook, but it’s brilliant marketing: make the cooking easy, approachable, and then sell everything needed for it. (Oh, and if you don’t want to cook, the recipes are obviously available ready-made in the Prepared Foods section).
Seriously, my dream job is to work for this magazine, if only their HQ wasn’t in a place I’d never live.
Anyway, my number one Thanksgiving side dish recipe, Roasted Delicata Squash and Cauliflower, comes from an old issue of the Wegman’s magazine. It’s simple, healthy, and delicious, and it reheats beautifully, so you can make it the day before a party.
I wrote the recipe using Wegman’s ingredients, but if you don’t have a Wegmans nearby, I provided alternatives in parenthesis. I’ve done this recipe both ways, and it’s always delicious.
Roasted Delicata Squash and Cauliflower, from Wegman’s
1 head cauliflower, cored and cut into bite size pieces
1 20 oz pkg cleaned and cut delicata squash (alternately, a 1.5 lb delicata or butternut squash, cut into 1 inch pieces)
¼ cup Wegman’s Basting Oil (alternately, olive oil and your favorite dried herbs and a ½ tsp garlic salt)
Salt and pepper to taste
1 6 oz package baby spinach or arugula
Preheat oven to 450.
Toss cauliflower, squash, and oil together. Arrange in a single layer on a baking sheet and roast 30 mins, until browned. (Can be made at this point up to one day ahead. Cool, refrigerate, and reheat for 20 minutes at 350 before serving).
Add spinach to a serving bowl, top with hot cauliflower and squash mix, and toss. Serve.
This is also good at room temperature, which makes it great to take to a Thanksgiving potluck.