This dish tastes like autumn. It's sweet from the apple and squash and savoury from the potatoes with an extra layer of flavour from salt and pepper.
I've been eating this dish non-stop this month. I've enjoyed it as a side dish to baked tofu, as a warm addition to salad and by itself (straight from the baking dish!). I always end up eating at least of it straight from the dish, because the smell lures me in, then the flavour keeps me coming back for more.
I've been eating this dish non-stop this month. I've enjoyed it as a side dish to baked tofu, as a warm addition to salad and by itself (straight from the baking dish!). I always end up eating at least of it straight from the dish, because the smell lures me in, then the flavour keeps me coming back for more.
It's tasty hot or cold, so is excellent for taking to school/work. Last week I brought it along with sushi for lunch at work, which sounds like a weird combo but it worked!
I love how low-maintenance this recipe is - once everything is chopped and in the oven, it's just a matter of waiting (impatiently, in my case) for it to be done.
I love how low-maintenance this recipe is - once everything is chopped and in the oven, it's just a matter of waiting (impatiently, in my case) for it to be done.
Makes 2-3 servings
Ingredients:
Directions:
I hope you find this dish as comforting as I do :-)
Jen
Ingredients:
- 1/2 butternut squash, peeled and seeded
- 2 red apples
- 2 medium-sized potatoes
- 1-2 TB Olive oil
- Salt & Pepper
Directions:
- Preheat oven to 180 degrees celsius (350 degrees F).
- Chop the squash, apples and potatoes into bite-sized pieces - I recommend chopping the squash and potato into smaller pieces than the apple, because they take longer to cook.
- Place in a large oven-proof dish, drizzle with olive oil and season with salt and pepper.
- Toss to coat.
- Roast for 30-40 minutes - stir halfway through.
- Enjoy!
I hope you find this dish as comforting as I do :-)
Jen