Butternut Squash: remove seeds then cut into pieces
Oven Roasting Make Vegetable Preparation Easy and Delicious
Roasted Harvest Vegetables
1 pound carrot, peeled
1 large sweet potato peeled
1 small butternut squash peeled and seeded
1 1/2 T olive oil
1 teaspoons salt
1/2 teaspoon pepper
Maple Syrup to drizzle over sweet potatoes
Oven 425 degrees.
Cut the carrots, sweet potato, and butternut squash in 1- to 1-1/2 inch cubes.
Place all the cut vegetables in a single layer on sheet pans. Drizzle them with olive oil, salt and pepper. Toss to coat. Bake for 25 minutes or until the vegetables are tender, turning with metal spatula
Season to taste. Drizzle sweet potatoes with maple syrup, if desired.
2 comments:
LA Times has a similar recipe for roasted squash which turns up the heat.
http://www.latimes.com/theguide/holiday-guide/food/la-fo-pepperysquash,0,5098548.story
Doesn't roasting bring out the best flavors and natural sweetness? Everyday Foods Magazine had an article on roasted soups this fall. They were wonderful.
I enjoy your blog. I grew up in San Clemente and now live in San Diego. Wondering if zone 23 is San Juan Capistrano?
Your blog is inspiring. I started one recently and then found yours during some web wandering. In case you'd like to see... it's
ediblegardenspointloma@tumblr.com
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