Yield: 1 servings
|1½ pounds||Small red potatoes|
|1 pounds||Shallots; (about 24), peeled|
|; and trimmed|
|5 tablespoons||Olive oil|
|¼ teaspoon||Dried thyme; crumbled|
|4||Garlic cloves; crushed|
|2 pounds||Butternut squash; peeled and cut into|
|; 3/4inch pieces|
|; (about 4 cups)|
|Fresh thyme sprigs for garnish if desired|
In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree oven, shaking the pan every 5 to 10 minutes, for 25 minutes. In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9235 Converted by MM_Buster v2.0l.