Name: Roasted Squash and Potatoes
Ingredients: 1 1/2 lb Red potatoes -- unpeeled,; Cubed; 1 lb Onions -- chopped fine; 1/4 c Olive oil; 1 ts Dried thyme; 4 Cloves garlic -- chopped; Fine; Salt and pepper -- to taste; 2 lb Butternut squash -- peeled,; Cubed

The weaknesses we see in the people of the Bible are the very weaknesses we ought to recognize in ourselves. Like Eve, who ate the forbidden fruit, we are vulnerable to temptation when we act on our own. Like Abraham, who lied about his wife to save his neck, we are vulnerable to temptation when we are scared. Like David, who slept with Bathsheba while his men were off to war, we are vulnerable to temptation when we are idle. Like Elijah, who wanted God to end his life, we are vulnerable to temptation when we are exhausted. Like Peter, who denied his Lord even after he promised to die for him, we are vulnerable to temptation when we are overconfident. In other words, we are vulnerable to temptation practically all the time.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	8	Servings

INGREDIENTS

1 1/2	lb	Red potatoes — unpeeled,
		Cubed
1	lb	Onions — chopped fine
1/4	c	Olive oil
1	ts	Dried thyme
4		Cloves garlic — chopped
		Fine
		Salt and pepper — to taste
2	lb	Butternut squash — peeled,
		Cubed

INSTRUCTIONS

Preheat the oven to 375 degrees.  In a bowl, toss together the sweet
potatoes, onions, half of the olive oil, tyme, garlic, salt and pepper.
Spread the potato mixture in a single layer in a shallow roasting pan.
Roast for 15 minutes, shaking occasionaly.
Meanwhile, toss the squash with the remaining oil, salt and pepper.  Add
them to the roasting pan and roast until cooked through and the onion has
started to brown -- about 20 minutes more.  Shake the pan occasionally.
To freeze for future use, cool the vegetables to room temperature.  Make
sure the pieces are as separated as possible and freeze them in the
roasting pan until hard.  Let the pan warm for two or three minutes and
then scrape them loose with a spatula.  Bag the loose pieces and store in
the freezer.
Variations: Peeled sweet potatoes can be substituted for or mixed with the
red  potatoes. Try replacing the chopped onion with peeled shallots.
Recipe By     : Jim Dykstra
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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