In the long, gray wetness that is a Seattle winter, nothing makes me as happy as warm and slightly caramelized roasted things. I will roast just about anything to see if its tasty, but I usually end up with a mix like this due to over-zealous market shopping the week before. The best bit is that it is terribly easy to make and almost impossible to mess up. I do not give exact measurements on this one because eyeballing it always seems to work.
This particular blend of flavors was taught to me by my friend Rosanna, who lived in Italy for some time and brought home excellent cooking skills.
You can use almost any combination of roasting veggies here, just make sure they all lean towards the sweet, not savory. This dish is no place for an onion.
You will need:
Some combination of the following. Always be sure to have an apple, and roughly equal amounts of all veggies.
Kabocha, Delicata, Acron or Carnival squash.
Sweet potato or Kumara
Parsnip
Fennel
Tart apple (Smokehouse, Braeburn, Granny Smith)
Carrot
Beet (will make all things pink)
Cinnamon
Ginger
Salt
Lemon or orange juice
Sage (fresh or dried)
Butter
To Make:
Heat over to 375 degrees. While it warms, chop your veggies and apple into large chunks. If your squash is very fresh you don't need to skin it, but you can if you prefer. Chop roughly equal amounts of everything. Place them all in a large bowl, and sprinkle with cinnamon, ginger and salt to taste. Sprinkle on citrus juice, just enough to moisten. Stir it all together to evenly distribute spices. Eat a piece of apple as a taste test. If it tastes good now, you are set. If not, tinker as necessary. Don't get over-zealous with the citrus.
Butter a large baking dish with a lid. Tip all veggies into the baking dish, cover and bake until tender, usually 45 minutes to a little over and hour. When done they should pierce easily with a fork and be separating from their skins a little bit. I like mine very done, so if your into tender-crisp, begin checking at 30 min.
Remove from over and set aside for a bit to cool. Put enough butter to lightly dress your veggies in a dish with a small amount of crumbled or chopped sage. Melt butter until it begins to separate and sage is infused. Dish up your veggies and sprinkle with sage butter to taste. MMMMMMMmmmmmm!
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| I ate the other half for dinner.... |
xoxo
