Roasted butternut squash: I usually split them in half, seed them,
microwave steam them, then scoop the flesh out from the skin and
serve them either mashed with seasonings or purreed in a cream soup.

Many vegetables are improived by roasting rather than boiling or
steaming them.

So, for a change of pace I peeled one, split and seeded it, chopped
it into cubes and roasted it. Roasting dries the vegetables out a
bit and concentrates the flavours. Plus you get the benefit of
browning them in hot oil for yet more flavour. I'm definitely going
to do this often in the future.

--MM

Roasted butternut squash and carrots

1/2 butternut squash, peeled, seeded, chopped into 1/2" cubes
2 carrots, peeled, sliced into chopped into 1/2" thick rounds
olive or other oil
salt, optional
rosemary,
thyme
black pepper
vinegar (or Kambucha), optional

Pour a little oil into an 8 1/2"' X 14" black metal baking pan.
Add the vegetables and Drizzle a little more oil over them. Toss to
coat. If using salt, sprinkle it on now.

Roast uncovered in a preheated 425 F oven for 15 munutes. Turn the
vegetables over with a spatuala, season them and retuern rto the
oven for another 15 minutes. Remove from the oven. If they are
unsalted, sprinkle with vinegar just before serving.

JW

---

I used a 50/50 mixture of white vinegar and cherry Kombucha rather
than salt. Rosmary vinegar would have been excellent if I had any
left.










Cheers

Jim


... Noah's Log, Day 39: roast unicorn is delicious!

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