Enjoying Fall bounties: Roasted Butternut Squash and Baby Potatoes!
Last weekend mercury dipped below seasonal giving us our first flurries and freezing temperatures. What better way to warm up than to crank up the oven on high and roast some of the Fall Bounties! I made some rosemary and garlic roasted baby potatoes and Indian spiced roasted butternut squash.
Butternut Squash is a cute looking vegetable which i got introduced to when i first arrived in North America. Its a cross between a squash and a pumpkin.Taste more like a pumpkin. Its tough skin can be a pain to cut through but once you get the technique, you 're done with it faster. Cut through the squash at the neck of the bulb dividing the two shapes. With the peeler, remove the skin. Scoop out the seeds. I always separate the seeds, wash and dry them. They are edible too. You can roast them with desired flavorings for a quick healthy snack. Chop the squash now into desired sizes. For roasting, i usually maintain 1 inch pieces. That way they don't fall part and retain their shape well.
Here goes both the recipes.
Indian Spiced Butternut Squash
Ingredients:
1 butternut squash, chopped
2-3 tbsp olive oil
salt and pepper
1 tsp cumin pdr
1 tsp kashmiri red chilli pdr
1 tsp chaat masala (medley of tangy spices-found in Indian grocery store)
Directions:
Preheat the oven to 400F.
Cover a baking skeet with foil and have it ready.
In a large bowl, take the butternut squash pieces.
Add in the oil, salt , pepper and all the spices. Mix well.
Spread in a single layer on the baking sheet.
Bake for 30-35 mins
Rosemary and Garlic Roasted Baby Potatoes
Ingredients:
1 lb of baby red potatoes, washed well and halved. I prefer to leave the skin on.
3 cloves of garlic grated
2 tbsp of chopped fresh rosemary
2-3 tbsp of olive oil
salt and pepper
Directions:
Preheat the oven to 400F.
Cover a baking skeet with foil and have it ready.
In a large bowl, take the baby potatoes pieces.
Add in the oil, salt , pepper, garlic and rosemary. Mix well.
Spread in a single layer on the baking sheet.
Bake for 60 mins
I served the baby potatoes with butternut squash for a vegetarian meal. But they can be served separately as a side to your regular meal.
During our recent nature trails, we had picked up some pine cones. This proved to be a good art source as it kept us busy during the chilly weekend. My daughter and i spent time painting them and created our very own decor.
Butternut Squash is a cute looking vegetable which i got introduced to when i first arrived in North America. Its a cross between a squash and a pumpkin.Taste more like a pumpkin. Its tough skin can be a pain to cut through but once you get the technique, you 're done with it faster. Cut through the squash at the neck of the bulb dividing the two shapes. With the peeler, remove the skin. Scoop out the seeds. I always separate the seeds, wash and dry them. They are edible too. You can roast them with desired flavorings for a quick healthy snack. Chop the squash now into desired sizes. For roasting, i usually maintain 1 inch pieces. That way they don't fall part and retain their shape well.
Here goes both the recipes.
Indian Spiced Butternut Squash
Ingredients:
1 butternut squash, chopped
2-3 tbsp olive oil
salt and pepper
1 tsp cumin pdr
1 tsp kashmiri red chilli pdr
1 tsp chaat masala (medley of tangy spices-found in Indian grocery store)
Directions:
Preheat the oven to 400F.
Cover a baking skeet with foil and have it ready.
In a large bowl, take the butternut squash pieces.
Add in the oil, salt , pepper and all the spices. Mix well.
Spread in a single layer on the baking sheet.
Bake for 30-35 mins
Rosemary and Garlic Roasted Baby Potatoes
Ingredients:
1 lb of baby red potatoes, washed well and halved. I prefer to leave the skin on.
3 cloves of garlic grated
2 tbsp of chopped fresh rosemary
2-3 tbsp of olive oil
salt and pepper
Directions:
Preheat the oven to 400F.
Cover a baking skeet with foil and have it ready.
In a large bowl, take the baby potatoes pieces.
Add in the oil, salt , pepper, garlic and rosemary. Mix well.
Spread in a single layer on the baking sheet.
Bake for 60 mins
I served the baby potatoes with butternut squash for a vegetarian meal. But they can be served separately as a side to your regular meal.
During our recent nature trails, we had picked up some pine cones. This proved to be a good art source as it kept us busy during the chilly weekend. My daughter and i spent time painting them and created our very own decor.
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