In the last couple years, it seems like “Assemble Your Own Bowl” places have popped up everywhere. It got me thinking that I could buy my own favorite ingredients, whip up a tasty sauce/dressing, and for the price of one restaurant bowl have a large enough quantity to share with friends. My friends immediately declared this recipe a keeper. I made it as a veggie bowl, but you could easily add rice, pasta, or your favorite grain, and throw in your choice of protein.

Guessipe

• 3 delicata squash, halved lengthwise, seeded, cut into 1/2-inch slices
• olive oil, salt, pepper for roasting the squash
• 4 tomatoes, chopped
• 4 carrots, sliced
• 1 can of corn
• 1 jar pickled red onions
• 1 bunch green onions

DRESSING

• 2 carrots, peeled and chopped
• 1 apple, peeled, cored, and chopped
• 2 inches ginger, peeled and chopped
• 2 garlic cloves, peeled
• 1/4 cup apple cider vinegar
• 3 TBSP sesame oil
• 2 TBSP mirin
• 1 TBSP soy sauce
• salt and white pepper to taste

Toss the squash slices in olive oil, salt, and pepper to coat. Bake at 425 degrees F for 25 minutes.

In a blender, puree the carrot, apple, ginger, garlic, vinegar, sesame oil, mirin, and soy sauce until smooth. Salt and white pepper to taste.

Arrange the roasted squash, tomatoes, carrots, corn, red onions, and green onions in a bowl. Top with dressing.