Roasted Rosemary Potatoes and Acorn Squash Time: 50 minutes
Slightly sweet squash toss with Balsamic vinegar and roasted is a lovely combination. Toss in a few potatoes and your work is done!
2 medium potatoes or 4 small (or however many you think you would like)
1 small acorn squash
2 tbs olive oil
2 tsp Balsamic vinegar
2 tsp dried rosemary
1 tsp
dried thyme
Rosemary Butter
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Cut the acorn squash in half and scoop out the seeds. Then cut each half into slices - semicircles, about 1" thick (2.5cm). Put remaining ingredients into large bowl and mix well. Add potatoes squash and toss, coating thoroughly. Arrange on a baking sheet with a rim (I use my trusty, round pizza pan), cover with foil and bake at 400F (200C) for 30 minutes. Remove foil and bake 10 minutes longer, until starting to brown. Remove from oven. Drizzle with rosemary butter and serve.
Rosemary Butter
2 tbs butter
1 clove garlic
2 tsp dried rosemary
1/2 tsp pepper
Mince garlic. In small pan heat butter over medium heat. Add garlic and rosemary and sauté briefly. Add pepper. Pour over vegetables.
Cooking for Two? Or more?
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