Search around, let simmer...

Monday, August 30, 2010

Roasting in August...

So it's hot in new England today - a bit above ninety today. So what better way to spend the morning than roasting butternut squash and Beets!
Yes, there are a plethora of ways to spend the day that are better but they did accompany my dinner of Spinach Pie, marinated tomato, and fresh sweet corn decidedly well.

Simple (sweet) Roasted Squash and Beets
1 large Butternut Squash, sliced and peeled
3 large beets, peeled and sliced
1-2 tbsp olive oil
a dash of fresh ground pepper
1 tsp ground cloves
1 tsp ground nutmeg

Brown Sugar
Garlic powder

Simply begin by cutting the squash in half length-wise. Slice into semi-circles, and further into cubes. Slice off the skin and set aside in a large container (that you can cover). Wash, peel, and slice the beets into 1 inch cubes (or similar to the squash cubes).
Combine the beets, squash, oil, clove, and nutmeg. Cover your container and shake to coat all of the ingredients so as to evenly coat the the vegetables. Empty into a large ceramic casserole dish, evenly. Sprinkle a few pinches of sugar and a few shakes of the garlic over the whole mess and pour about 1/4 cup of water into the dish. cover (with a real cover or tinfoil) and bake for 40 minutes at 375 degrees.

Uncover at the end of this time, stir the contents of the dish and uncover. set the oven to broil for 5-10 minutes.

Let cool and enjoy hot, lukewarm, or tossed together with other delicious things.

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