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This can be a meal unto itself or a great side dish for a larger meal. It celebrates the autumnal bounty we recently got from our local CSA and could be an easy-to-make, great addition for fall/winter holiday meals.

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For a full bowl for one, or a side dish for 2-3 you’ll need: x1 yellow/orange squash (we used Delicata, but butternut, acorn, buttercup or pumpkin would work as well) peeled and cut into 1″ chunks, x2 large potatoes unpeeled and cut into 1″ chunks, x1 medium onion peeled and cut into large slices, 2 Tbsp honey, 2 Tbsp unsalted butter, 1 Tbsp olive oil, salt and pepper.

Preheat the oven to 425.

In a small pot gently heat the honey, 1 Tbsp butter and the olive oil until just melted and smoothly combined.

Place the chopped squash, potatoes and onions into a large bowl and toss well with the heated honey/butter/oil sauce to coat. Add salt and pepper to taste.

Place a foil lined baking pan with 1 Tbsp of butter into the preheated oven until the butter has just melted. Gently tip the pan in all directions to spread the melted butter evenly throughout the pan.

Add the squash/potato/onion mixture into the pan in a single layer and place into the oven until just soft (about 25-30 mins).

If needed, drain off the excess liquid by tilting the pan into a bowl – there should be only very little liquid in the bottom of the pan for this next roasting phase. Toss the squash/potato/onion mixture gently with a spatula – turning slightly.

Increase the oven temperature to 450 and place the baking tin back into the over until just golden – about 10-20 mins more.

Serve in a bowl on its own or as a side to a larger autumnal meal.

 

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