Monday, October 26, 2009

Fall food

A variety of potatoes, sweet potatoes and butternut squash with salt, nutmeg, fresh sage and olive oil.
All from the farm.
Roasted to perfection.

(And up until last year I wouldn't even eat sweet potatoes or butternut squash, and now I can't get enough! )


MommaMindy said...

That looks amazing! Is it really that easy? We are really learning to love sweet potatoes. How long, what temp? (I'm not a great cook, need to follow a recipe. Yes, I even had to look in a cookbook o learn how to hard-boil eggs.)

Secondstreetdesigns said...

umm....I probably raost them at about 400 for 30-45 minutes until they are soft through. I just generously coated the pan with olive oil, and then sprinkled the herbs, spices and salt on. When in doubt about a veggie- oven roasting is a safe bet, that is what I have started doing with all the crazy stuff we get from the farm this year. Broccoli, cauliflower, cabbage, parsnips, turnips, kale, even radishes, brussel sprouts, carrots, beets etc. And then just add spices that complement. I am sure you can do it!

Valerie said...

Check out a great recipe for black beans and sweet potato quesadillas on fresh365. Sounds awful but is absolutely delicious.

Secondstreetdesigns said...

mmm... looks good. that is one of my favorite food websites too.