It’s not quite cooler here yet. It’s well on its way, though. Here’s some food for thought, though. (Like the pun? I thought you might!) If you don’t have the Yukon Golds, try using red potatoes or whatever you have or like. Recipes are ideas. Well, except for baking. Those are a little more strict. If you aren’t following them then you might end up with a big ol’ mess. But this is roasting, not baking! Have fun!
1 small butternut squash
2 small red bell pepper, seeded and chopped
1 sweet potato, peeled and cubed
3 small yukon Gold potato, cubed
2 red onions, quartered
1 tablespoon thyme, chopped
2 tablespoons rosemary sprigs, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper, to taste
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Per Serving (excluding unknown items): 227 Calories; 7g Fat (26.8% calories from fat); 4g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 15mg Sodium.
Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat.
Note: If you want to take the fat level on this down, you can probably use less olive oil and use olive oil cooking spray with the olive oil you do use. Would lower it substantially! Actually, if you use 1/8 cup olive oil and then use spray, the calories per serving would be 197 and the Fat in exchanges went down to 1/2 instead of 1 1/2. (I used MasterCook to check).
- weekly veggies – fall is in the air (grapefruitandblackpepper.com)