A change in seasons means a change in menus. I look forward to this time of year for several reasons – the relief from the heat is the main driver. But a close second is the change in the food we eat. We try to eat as many fresh fruits and vegetables as we can, so that means eating seasonally. Lately I’ve been trading in fresh tomatoes and zucchini for sweet potatoes and lots of beautiful fall squash.
This is a simple, hearty side dish that goes with everything from perfect roast chicken, herb roasted pork tenderloin, and family favorite mini-meatloaves. I love the way the buttery russet potatoes balance with the sweet butternut squash. Stir those two together with some rosemary for a bit of earthy flavor that goes hand in hand with autumn. Butternut squash is high in Vitamin A and Vitamin C, while russet potatoes have a fair amount of potassium and Vitamin B6. So put this easy side dish on your menu to help fight off some of the other things that go hand in hand with fall – colds.
Roasted Root Vegetables
1 medium sized butternut squash
3 medium sized russet potatoes
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
1/2 teaspoon sea salt
Preheat oven to 350 degrees.
Peel the butternut squash with a vegetable peeler and cut off each end. Slice squash lengthwise and scoop out seeds with a spoon. Chop butternut squash into 1″ cubes.
Scrub the potatoes and cut into 1″ cubes.
Place squash and potatoes in roasting pan. Add olive oil, rosemary, and salt. Stir to coat well. Spread squash and potatoes in a single layer and roast for 20 minutes, or until vegetables are done.
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