Wednesday, October 17, 2018

Fall Eats: Savory Roast Squash

There are so many reasons to love autumn.  I am delighted by the changing colors and cycling through the piles of fallen leaves.  Sunlight is brighter and more dazzling on a crisp fall day.  I start to have more free time as summer obligations such as tie-dye vending, gardening and camping start to wind down.

One thing I am always extra delighted about is eating boatloads of savory roast winter squash.  Oh.  My.  Goodness.  I just LOVE the taste of roast squash (and other veg).  I've eaten it four times in the past three days.
I don't use a recipe anymore and I keep it super basic.

The bulk of the roast veg is winter squash.  (Matt and I prefer butternut, red kuri, or kabocha squash.)  Then I round out the squash with onions, carrots, potatoes, peppers, mushrooms...whatever is on hand.  The veggies are chopped and roasted at 400 degrees F with a dollop of olive oil, tamari, and hot sauce--and maybe some herbs if I am feeling in the mood.  I roast them until tender and serve on a little bed of rice or pasta.

And I just love it.  Mmmmmmmmmmmm!

As a bonus, other than the chopping it is a very hands-off meal and one that reheats well for my lunch at the library.

I could eat it just about every day all winter long.  Good thing we stocked up on several kinds of squash from our friends down at the Garden Avenue Greenhouse.

2 comments:

  1. YUM! Butternut is my very favorite. I roasted some kohlrabi tonight (along with carrots) and it was tasty too!

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    Replies
    1. We should grow Kohlrabi next year.... That would be a lovely addition to our garden and our plates! Hope you're well!

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