|1½ pounds||Red potatoes -- unpeeled,|
|1 pounds||Onions -- chopped fine|
|¼ cup||Olive oil|
|1 teaspoon||Dried thyme|
|4||Cloves garlic -- chopped|
|Salt and pepper -- to taste|
|2 pounds||Butternut squash -- peeled,|
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
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