Wednesday, October 21, 2009

It's Worth it


I tried a new recipe a few nights ago.
When I grocery shop I'm known for buying food because it looks fun but yet I have no idea how to cook it.
I bought a big butternut squash.
I know there's a lot you can do with them.
I got it because it looked cool.
It sat on the counter for over a week.
Finally I made something with it.
It was a pain to make though.
The recipe said 15 min prep time.
It took me over a hour.
No joke.
It looked pretty.
It's worth the time to make it at least once.
It tasted great too.

INGREDIENTS

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

5 comments:

Candace said...

YUMMY! I have a recipe for Moroccan squash. You mix up a bunch of herbs ahead of time. Peel and cube the squash, drizzle with olive oil, S & P, and the spice mix! Its so good Jay and I can eat a whole one ourselves! Good on ya!!!

Ginny said...

This sounds really really good (and it looks good too)!

Leah Dooley said...

That's like the most festively fall looking dish ever! Wish I could say it looked yummy.

Adam said...

It was the "best meal I've had in my entire life!"

Brenna said...

Beautiful, and it sounds so delish! We grow lots of butternuts, so this is a recipe I will try. Thanks!