| 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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